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Corned Beef Sandwiches

Corned Beef Sandwiches

Oxmoor House JANUARY 1985

  • Yield: 12 servings


  • 1 (3- to 4-pound) corned beef brisket
  • 24 (3/8-inch-thick) slices Dark Rye Bread
  • 24 slices tomato
  • 24 lettuce leaves
  • 12 slices Swiss cheese
  • 1/4 cup mayonnaise, divided
  • 1/4 cup mustard, divided
  • 1/4 cup prepared horseradish, divided


Place brisket and juices from bag in a large Dutch oven with cold water to cover; insert meat thermometer into thickest part of brisket, if desired. Bring to a boil. Reduce heat; cover and simmer 3 1/2 hours or until brisket is tender or meat thermometer registers 180°. Remove brisket from water; let stand 30 minutes. Cut into thin slices diagonally across the grain.

To Make Sandwiches: Place corned beef on half of Dark Rye Bread slices; top each with a tomato slice, a lettuce leaf, a cheese slice, and a teaspoon each of mayonnaise, mustard, and horseradish. Cover with remaining bread slices.


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Corned Beef Sandwiches recipe