You’ll be surprised by just how delicious this sandwich is using a simple can of corned beef!
Wondering what to make with canned corned beef? This sandwich is quick, easy, versatile and incredibly tasty. Follow along for a simple, satisfying meal made from pantry staples.
Let’s talk Bread!
I recommend using ciabatta for this corned beef sandwich. Ciabatta’s chewy crumb and crisp crust make a perfect contrast to the soft texture of canned corned beef. I used ciabatta panini rolls here, but regular ciabatta rolls or sliced ciabatta from a loaf also work well.
What cheese to use?
Swiss cheese is my pick for toasting on the ciabatta — a nod to the classic Reuben — but feel free to use your favorite melty cheese.
Process shots: place rolls on a baking tray, slice in half, brush some halves with oil and top the others with cheese, then grill or broil until the cheese melts and the bread crisps.
Corned Beef Sandwich
Here’s what works best in this sandwich:
- Horseradish mayo – Horseradish pairs beautifully with beef. Mixing it with mayonnaise creates a creamy, balanced spread. You can also use a thin smear of straight horseradish or substitute mustard if you prefer.
- Caramelized onions – Their sweetness balances the corned beef’s saltiness. Use store-bought or homemade caramelized onions, or simply fry onions until soft and golden.
- Rocket / arugula – Adds a fresh, peppery bite to the sandwich.
- Tomato – Choose ripe, vine-ripened tomatoes to avoid excess acidity.
Can I use regular or homemade corned beef?
Yes. Canned corned beef is convenient, but leftover roast beef or homemade corned beef are excellent substitutes.
Process shots: allow corned beef to cool slightly, spread one side of the bread with horseradish mayo, add caramelized onions, stack corned beef, top with rocket/arugula and tomato, then fold the sandwich and enjoy.
Serving a Corned Beef Sandwich
- Crisp/Chip recommendation: I like Ready Salted crisps with this sandwich; their simple seasoning complements the flavors. For extra crunch, tuck a few crisps into the sandwich.
- Side recommendation: Potato salad is a classic side that pairs nicely with this sandwich.
If you enjoyed this canned meat sandwich idea, try other canned options like Spam sandwiches for variety.
Alrighty, let’s tuck into the full recipe for this corned beef sandwich.
How to make a Corned Beef Sandwich (Full Recipe & Video)
Canned Corned Beef Sandwich
Equipment
- Baking tray
- Sharp knife & chopping board
- Brush & small pot (for oil, optional)
Ingredients
- 2 ciabatta rolls, halved
- 6 thick slices of canned corned beef (see notes)
- 1/2 cup caramelized onions (see notes)
- 6–8 slices of tomato
- 2 slices Swiss cheese (or cheese of choice)
- 2 tbsp horseradish mayo (see notes)
- 1 handful rocket / arugula
- Olive oil, as needed
Instructions
- Place the ciabatta halves on a baking tray. Add a slice of cheese to two of the halves and lightly brush the other two halves with olive oil. Place under a grill or broiler until the cheese melts and the bread crisps.
- On the cheesy half, layer caramelized onions, then corned beef, followed by rocket/arugula and tomato slices. Spread the oiled half with horseradish mayo, fold the sandwich, and serve immediately.
Quick Demo
Notes
a) Corned Beef – For a standard 12oz/340g can, I slice it into eight pieces and use six for a good thickness. You can adjust to taste.
b) Homemade/regular corned beef – Leftover roast beef or homemade corned beef work well as substitutes.
c) Horseradish mayo – A homemade horseradish mayo is ideal, but if you only have prepared horseradish, use it sparingly as it’s quite pungent. Mustard is a fine alternative.
d) Caramelized onions – These bring sweetness to balance the sandwich. If short on time, fry onions over medium-low heat until soft and golden.
Nutrition
If you loved this canned corned beef recipe, pin it or save it for later. If you made it or have questions, leave a comment below!