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10 Different and Original Corned Beef Sandwich Recipes

Gordon has been cooking and experimenting with food since childhood. He loves coming up with new and tasty culinary creations.

Corned beef and spiced onions naan bread sandwich is one of the recipes featured on this page

Corned beef and spiced onions naan bread sandwich is one of the recipes featured on this page

Level Up Your Corned Beef Sandwich

Corned beef is a hugely popular cold cut of meat and frequently employed as a sandwich ingredient. Often, however, the corned beef will be included alone on the sandwich or accompanied only by the likes of ketchup, mustard, or a simple salad. This article is all about looking at how corned beef sandwiches can be taken to a whole new level of tastiness with just a little bit of imagination and experimentation.

While corned beef can be made at home from scratch, this is a lengthy and potentially expensive procedure. The sandwich recipes on this page all use canned corned beef, sliced to around a quarter inch thickness unless specified otherwise in the individual recipe.

Corned beef and spicy fried eggs in bread rolls

Corned beef and spicy fried eggs in bread rolls

1. Corned Beef and Spicy Fried Egg Bread Rolls

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 2 servings

Ingredients

  • 2 eggs (as fresh as possible)
  • Salt and pepper
  • Chilli powder
  • Vegetable oil
  • 2 soft bread rolls
  • 4 slices canned corned beef
  • Freshly chopped coriander leaf/cilantro to garnish

Instructions

  1. Pour a little vegetable oil into a small, non-stick frying pan and use a scrunched up piece of kitchen paper to wipe it over the bottom surface of the pan to create an oily film only. Put the pan on to a medium to high heat.
  2. Break the eggs into two small drinking glasses or ramekins (carefully, so as not to break the yolks!) and season them in the glasses with salt, pepper and a generous pinch of chilli powder. This allows the seasoning to be partially dispersed as the eggs are added to the pan.
  3. When the frying pan is hot, carefully pour one egg at a time on to the hot surface. When you see the egg shapes are starting to hold, reduce the heat to low to medium.
  4. Cook the eggs for two to three minutes until you can see the white is set all the way up to and around the edges of the yolk.
  5. While the eggs are frying, cut the rolls open and lay two slices of corned beef on the base of each.
  6. Lift a cooked egg on to each corned beef covered roll base and garnish with some of the chopped coriander/cilantro before closing the rolls over to serve.
Sliced corned beef, beetroot and brie are combined with simple salad on toasted bread rolls

Sliced corned beef, beetroot and brie are combined with simple salad on toasted bread rolls

2. Corned Beef, Beetroot and Brie Bread Rolls

Cook Time

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: 2 servings

Ingredients

  • 4 slices canned corned beef
  • 2 soft bread rolls
  • 2 or 3 large lettuce leaves
  • ½ small white onion
  • Salt and pepper
  • 1 whole cooked beetroot (not pickled)
  • 4 slices of brie

Instructions

  1. Put your kitchen grill/broiler on to preheat to its highest setting.
  2. Wash the lettuce leaves, shake dry, roll and moderately finely slice. Add to a bowl with the peeled and finely sliced onion half, separated into strands. Season with salt and pepper and gently toss with your fingers to combine.
  3. Cut the bread rolls in half horizontally and lightly toast on the cut sides.
  4. Divide the lettuce and onion combination between the two bottom roll halves.
  5. Arrange two corned beef and two brie slices alternately on top of each lettuce bed.
  6. Slice the beetroot fairly thinly and arrange on top of the corned beef and brie. Season with a little bit more black pepper and close over the rolls to serve.
Corned beef and broccoli filled pitta breads with spicy sauce

Corned beef and broccoli filled pitta breads with spicy sauce

3. Corned Beef and Tenderstem Broccoli With Spicy Sauce Pitta Breads

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 2 pitta pockets

Ingredients

  • 3 tablespoons natural yoghurt
  • 1 tablespoon tomato ketchup
  • 1 teaspoon hot chilli powder
  • ½ teaspoon ground turmeric
  • ½ teaspoon dried mint
  • Salt and black pepper
  • 4 sticks tenderstem broccoli
  • 4 slices canned corned beef
  • 2 pitta breads

Instructions

  1. Put a pot of water, lightly salted and large enough to contain the broccoli, on to a high heat to reach a rolling boil.
  2. Measure the yoghurt, ketchup, spices and mint into a mixing bowl. Season with salt and pepper, stir well and place in the fridge until required. (If it's possible to do this a couple of hours in advance, the flavours will be all the better combined and infused)
  3. When the water is boiling, carefully add the broccoli and reduce the heat to simmer for five minutes. Drain and set aside to cool slightly.
  4. Heat the pittas per the pack instructions and cut along one side of each to open into pockets.
  5. Slide two slices of corned beef into each pocket, followed by two sticks of the broccoli.
  6. Spoon the sauce into the pockets before service.
Mashed Corned beef and horseradish sauce is sandwiched with a simple salad and sliced tomato

Mashed Corned beef and horseradish sauce is sandwiched with a simple salad and sliced tomato

4. Mashed Corned Beef and Horseradish Salad Sandwich

Cook Time

Prep time: 5 min

Cook time: n/a

Ready in: 5 min

Yields: 1 serving

Ingredients

  • 1 inch thick slice of canned corned beef
  • 1 tablespoon horseradish sauce
  • ½ small red onion
  • Black pepper
  • 2 medium lettuce leaves
  • Salt
  • 1 soft bread roll
  • Butter (optional)
  • 3 or 4 slices from small to medium tomato

Instructions

  1. Put the corned beef in a flat-bottomed bowl and add the horseradish sauce.
  2. Slice the peeled onion half and take half of it, finely chop it and add it to the bowl with the corned beef. Season with some black pepper and mash with the back of a fork.
  3. Wash the lettuce leaves, shake dry, roll and shred. Add to a clean small bowl, add the remaining onion slices (separated into strands). Season with salt and pepper and toss with your fingers to combine.
  4. Cut the roll open horizontally and butter if desired.
  5. Arrange the lettuce and onion salad on the bottom half of the roll and carefully spoon on the mashed corned beef.
  6. Lay the tomato slices on top of the corned beef, season with a little final bit of salt and close the roll over to serve.
Corned beef is topped with coleslaw and steak crisps

Corned beef is topped with coleslaw and steak crisps

5. Corned Beef, Coleslaw and Steak Crisps Sandwich

Cook Time

Prep time: 2 min

Cook time: n/a

Ready in: 2 min

Yields: 1 serving

Ingredients

  • 1 soft bread roll
  • Butter (optional)
  • 2 slices canned corned beef
  • 2 tablespoons coleslaw
  • Generous pinch hot chilli powder
  • Handful crinkle cut crisps (potato chips)

Instructions

  1. Cut the bread roll in half horizontally and butter on both cut sides (if desired).
  2. Lay the corned beef slices on the bottom half of the roll and spoon on the coleslaw. Season with the hot chilli powder.
  3. Arrange the crisps on top of the coleslaw and close the roll over to serve.
Boiled egg mashed with parsley accompanies the corned beef in this tasty sandwich

Boiled egg mashed with parsley accompanies the corned beef in this tasty sandwich

6. Corned Beef and Boiled Egg Farmhouse Loaf Sandwich

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 serving

Ingredients

  • 2 eggs (ideally about a week old, as fresh eggs don't hard boil too well)
  • 2 slices from farmhouse loaf
  • 4 slices canned corned beef
  • Little bit of butter
  • Salt and white pepper
  • 2 teaspoons freshly chopped parsley

Instructions

  1. Put the eggs into a small saucepan with enough cold water to ensure they are comfortably covered. Put the pan on to a high heat until the water reaches a boil, then reduce the heat and simmer gently for five minutes.
  2. Cut the bread moderately thickly and arrange the corned beef slices on one slice.
  3. When the eggs are ready, lift the saucepan to your sink and run cold water into it for a minute or so. Take the eggs out one at a time, crack the shells on a hard surface, peel and add to a small bowl.
  4. Add a little butter to the bowl with the eggs, season with salt and white pepper and mash with the back of a fork.
  5. Stir the parsley into the mashed eggs before spreading over the corned beef, laying the second slice of bread on top and slicing to serve.
Leftover spinach curry adds a unique twist to corned beef on bread rolls

Leftover spinach curry adds a unique twist to corned beef on bread rolls

7. Corned Beef and Spinach Curry Rolls

NB - These corned beef rolls were actually prepared with a quantity of leftover curry the day after the main meal. The recipe therefore provides enough curry to serve as part of two main meals, as well as a little leftover for the rolls.

Cook Time

Prep time: 10 min

Cook time: 30 min

Ready in: 40 min

Yields: 2 servings

Ingredients

  • 1 large white onion
  • 2 large garlic cloves
  • 3 to 4 tablespoons vegetable oil
  • 2 teaspoons hot curry powder
  • 1 teaspoon hot chilli powder
  • 1 teaspoon garam masala
  • 1 teaspoon freshly ground ginger
  • 2 (14-ounce) cans plum tomatoes in tomato juice
  • Salt and pepper
  • 3 or 4 generous handfuls baby spinach leaves
  • 2 tablespoons freshly chopped coriander leaf/cilantro (plus extra to garnish)
  • 2 soft bread rolls
  • 4 slices canned corned beef

Instructions

  1. Peel the onion, cut it in half down through the core then lay each half flat and slice across the way before separating the slices into strands. Peel the garlic cloves and finely chop.
  2. Pour the vegetable oil into a large pot and bring it up to a medium heat before adding the onion and garlic, along with the spices and grated ginger. Saute for a few minutes over a medium heat until the onions are softened, by which time the harshness will have been cooked off the spices.
  3. Add the tomatoes to the pot, season with salt and pepper and stir well, breaking up the tomatoes as best you can with a wooden spoon. Bring to a simmer for twenty minutes, stirring frequently.
  4. Wash the spinach and add to the pot, in batches if necessary, and stir it carefully and well through the curry. Simmer for five more minutes.
  5. Stir the coriander/cilantro into the curry during the final minute of cooking.
  6. On day two (or whenever) gently reheat the leftover curry in a small saucepan while you cut open the two soft bread rolls and lay the corned beef slices on the bottom halves.
  7. Add a tablespoon or so of the curry to the corned beef, scatter with a little coriander/cilantro and close the tops over the rolls.
Corned beef with chilli and turmeric spiced potatoes and onions sandwich

Corned beef with chilli and turmeric spiced potatoes and onions sandwich

8. Corned Beef With Spicy Fried Potatoes and Onion Sandwich

Cook Time

Prep time: 15 min

Cook time: 30 min

Ready in: 45 min

Yields: 2 servings

Ingredients

  • 5 or 6 baby new potatoes
  • Salt
  • ½ small white onion
  • 2 garlic cloves
  • 1 teaspoon hot chilli powder
  • Black pepper
  • 2 or 3 tablespoons vegetable oil
  • 4 slices wholemeal bread
  • 6 slices canned corned beef

Instructions

  1. Put the unpeeled potatoes into a pot of cold, salted water and bring to a simmer for twenty minutes. Drain the potatoes and set aside for ten minutes to partly cool and dry out.
  2. Slice the peeled onion half that it can be separated into strands. Peel and finely chop the garlic cloves. Cut the potatoes in half.
  3. Pour the vegetable oil into a small frying pan and bring it up to a medium heat. Add the potatoes, onion, garlic and chilli powder. Season with salt and pepper and saute for a few minutes until the onions are softened.
  4. Lay three corned beef slices on each of two of the slices of bread and top with the fried vegetables. Lay a second slice of bread on top in each instance and serve.
Cheese is melted over corned beef, tomato and onion on a cheese crusted bread roll

Cheese is melted over corned beef, tomato and onion on a cheese crusted bread roll

9. Corned Beef, Tomato and Onion With Melted Cheese Sandwich

Cook Time

Prep time: 5 min

Cook time: 5 min

Ready in: 10 min

Yields: 1 serving

Ingredients

  • 1 bread roll
  • 2 slices canned corned beef
  • 3 or 4 slices from small to medium tomato
  • 1 slice from red onion half, separated into strands
  • 3 or 4 slices Cheddar or similar cheese (or as required)
  • Black pepper

Instructions

  1. Put your kitchen grill/boiler on to preheat to its highest setting.
  2. Cut the bread roll in half horizontally and lightly toast on both cut sides.
  3. Lay the corned beef on the bottom half of the toasted roll, followed by the tomato slices, onion and cheese. Place the bottom half of the roll only back under the heat until the cheese is melted and bubbling.
  4. Season with black pepper before laying the top of the roll in place.
Corned beef and spiced onions naan bread sandwich is served with spicy chickpeas salad and mini poppadoms

Corned beef and spiced onions naan bread sandwich is served with spicy chickpeas salad and mini poppadoms

10. Corned Beef and Spiced Onions Naan Bread Sandwich

Cook Time

Prep time: 10 min

Cook time: 2 min

Ready in: 12 min

Yields: 1 serving

Ingredients

  • 1 tablespoon tomato ketchup
  • ½ teaspoon hot chilli powder
  • ¼ teaspoon ground fenugreek
  • 1 teaspoon freshly sliced mint leaves
  • Squeeze of fresh lemon juice
  • Salt
  • ½ small white onion
  • 2 tablespoons canned chickpeas
  • ½ medium tomato
  • ¼ small red onion
  • 1 large garlic clove
  • 1 teaspoon freshly chopped coriander leaf/cilantro
  • Black pepper
  • 1 miniature coriander (cilantro) and garlic naan bread
  • 3 or 4 slices canned corned beef
  • Handful of mini poppadoms

Instructions

  1. Put the ketchup in a glass bowl and add the chilli powder, fenugreek, mint, lemon juice and some salt. Stir well to combine.
  2. Slice the peeled white onion half and separate into strands before stirring carefully and gently through the spicy tomato mix.
  3. Put the chickpeas into a second bowl along with the seeded and diced tomato half, the peeled and finely diced red onion quarter, the peeled and grated garlic clove and the coriander/cilantro. Season with salt and black pepper and stir well.
  4. Heat the naan bread per the instructions on the pack and cut in half across the way. Lay the halves presentation side down on your serving plate and the corned beef slices on the larger half. Top with the spiced onions.
  5. Place the empty naan half on top of the first and spoon the chickpea salad on to the plate before adding the mini poppadoms for serving.

© 2020 Gordon N Hamilton