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Boiled Corned Beef Sandwich Recipe

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4.8 from 140 reviews

This classic Boiled Corned Beef Sandwich features tender, slow-cooked corned beef served on toasted marble rye bread with Swiss cheese, tangy sauerkraut, and zesty Thousand Island dressing. Perfect for a hearty lunch or dinner, this recipe walks you through boiling the corned beef to juicy perfection and assembling a delicious sandwich that balances savory, tangy, and creamy flavors.

Ingredients

Scale

Corned Beef

  • 1 whole corned beef (3–4 lbs) with seasoning packet

Sandwich Ingredients

  • 1 loaf marble rye bread
  • Swiss cheese slices
  • Sauerkraut, well-drained (about 2-3 tbsp per sandwich)
  • Thousand Island dressing (1-2 tbsp per sandwich)
  • Mayonnaise, for toasting the bread

Instructions

  1. Prepare the Corned Beef: Rinse the corned beef lightly under cold water to remove excess brine. Place it into a large pot and cover with water 1 to 2 inches above the meat. Add the seasoning packet that came with the corned beef.
  2. Cook the Corned Beef: Bring the water to a boil over high heat, then reduce the heat to maintain a gentle simmer. Cover the pot and let it cook for 2½ to 3½ hours, or until the internal temperature reaches 203°F and a fork slides in easily, indicating tenderness.
  3. Rest and Slice: Remove the corned beef from the pot and place it on a cutting board. Let it rest uncovered for 15 to 20 minutes to allow the juices to redistribute. Identify the grain direction by observing the muscle fibers, then slice the meat against the grain into thin slices approximately ⅛ to ¼ inch thick.
  4. Prepare Sauerkraut: Drain the sauerkraut well using a strainer. Squeeze handfuls firmly to remove excess liquid until the sauerkraut is damp but not wet, ensuring it won’t sog your sandwich.
  5. Toast the Bread: Spread a thin layer of mayonnaise on one side of each slice of marble rye bread. Heat a skillet over medium heat and place the bread slices mayo-side down. Toast for 2 to 3 minutes until the bread turns golden brown and crispy.
  6. Assemble the Sandwich: On the soft side of the toasted bread, layer Swiss cheese slices, about 3 ounces of hot sliced corned beef, 2 to 3 tablespoons of the squeezed sauerkraut, and 1 to 2 tablespoons of Thousand Island dressing. Top with the second slice of bread, crispy side out.
  7. Serve: Press the sandwich gently to compress the layers slightly, then serve immediately for the best taste and texture.

Notes

  • For best flavor, use freshly made Thousand Island dressing or a good quality store-bought version.
  • Make sure to slice the corned beef against the grain for tenderness.
  • Adjust sauerkraut quantity to your liking for tanginess.
  • The mayonnaise on the bread helps it toast beautifully and adds flavor.
  • Leftover corned beef can be refrigerated for up to 3 days and used for sandwiches or hash.
  • For a spicier kick, add some Dijon mustard or horseradish to the sandwich.

Keywords: corned beef sandwich, boiled corned beef, marble rye, Swiss cheese, sauerkraut sandwich, Thousand Island sandwich, classic deli sandwich

Find it online: https://www.sanacooks.com/boiled-corned-beef-sandwich-recipe/