Last Night's Corned Beef And Cabbage Sandwich

Last Night's Corned Beef And Cabbage Sandwich


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Enjoy your corned beef and cabbage two days in a row with this delicious, traditional sandwich! A sweet and salty solution to any abundance of leftovers.

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Time needed

10 min preparation + 10 min cooking

Serving Size / Yield

4 sandwiches


  • 1 lb. corned beef
  • 8 oz. thinly sliced swiss cheese
  • 1/2 sweet onion, thinly sliced
  • 6 oz. irish stout beer (such as Guinness)
  • 1 T. brown sugar
  • 4 T. butter, divided
  • leftover cabbage (sauerkraut if no leftovers remain)
  • 8 slices rye bread
  • salt and pepper

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In a large skillet, melt two tablespoons of butter. Add onions to pan and sauté until translucent. Slowly pour in beer and add brown sugar. Stir to combine and allow onions to caramelize. In another large skillet, melt the remaining butter. Place bread in skillet and quickly assemble each sandwich with corned beef, cabbage, caramelized onions, and cheese. Top with another slice of bread and flip to brown each side. Slice in half and serve.

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