Corned Beef Hoagie with Spicy Slaw

Corned Beef Hoagie with Spicy SlawIf you’ve been following Simply Fresh Cooking since the beginning, this sandwich might look eerily familiar – but back then it was called a Reuben Style French Dip with Spicy Slaw.  That was Bill’s second post ever… awwww.  Please pay no attention to those old photos of mine, by the way. 

Bill thought up the idea for that genius sandwich when we had leftover corned beef from St. Patty’s Day.  I never, ever have been able to forget how fantastic that was.  Juicy and messy, crispy and soggy at the same time from the hot beef broth, a little spicy crunch from the slaw… I couldn’t wait for a year to pass to eat it again.

But, things happen.  I wasn’t up for all of the work that Bill put into making it last year…

Soooo, I took the easy way out.  There are only a few differences between Bill’s Reuben sandwich from last year and the sandwich in this post.  He shredded the veggies for the homemade slaw, he made homemade pickles for the slaw, and the hoagie was turned inside out and grilled.  Oh, but let us not forget the fact that he made his own Corned Beef (whaaaaat?).  What I’m saying is, he didn’t buy it out of the package.  Yeah.  That’s just how he rolls.  *Cough*. Fancy pants. *Cough*.

Corned Beef Hoagie with Spicy SlawMy easy (but still just as good) sandwich uses packaged corned beef, a bag of packaged slaw mix, jarred pickles, and it’s not grilled – just broiled open-faced to melt the Swiss cheese.  Popping it under the broiler for a few minutes actually makes half of the hoagie golden brown, so you’re still getting a little bit of that crispiness from the bread  that you might be missing from Bill’s version.

Let’s talk pickles real quick.  If you want to make homemade pickles, go for it.  Fancy pants Bill also has a post for Quick Pickles.  If you’d rather not take that extra step, go for something like Nathan’s brand.  They’re so good and still have that “made from scratch” feel you’d get from a homemade pickle.

Have I mentioned the homemade mayo for the slaw?  Guess who has a post for that, too?

You guessed it.  Fancy pants.  :)

I kid.

But seriously – this is an excellent splurge for a special occasion, and this big ol’ messy sandwich really is a treat!

Happy St. Patty’s Day!

Rachael Rachael xoxo

5.0 from 2 reviews
Corned Beef Hoagie with Spicy Slaw
Prep time
Cook time
Total time
This is a great way to use up leftover corned beef after St. Patty's Day. Save the broth from your corned beef for a flavorful au jus to dip your sandwiches in. The recipe makes extra spicy slaw to serve as a side dish. If you don't want extra, feel free to cut the slaw ingredients in half.
Serves: 2
For the Slaw
  • ⅔ cup canola oil mayonnaise (see notes)
  • ⅓ cup ketchup
  • 1 and ½ teaspoon prepared horseradish
  • 1 teaspoon freshly squeezed lemon juice
  • ½ teaspoon honey
  • ½ teaspoon Worcestershire sauce
  • ⅛ teaspoon smoked paprika
  • 1 tablespoon minced shallot
  • ½ of a dill pickle, diced (see notes)
  • ¼ teaspoon caraway seed
  • hot sauce or hot pepper powder to taste
  • 1 (16-ounce) bag slaw mix
  • salt and pepper to taste
For the Sandwich
  • 1 loaf of French bread (we purchased bread from Jimmy John's)
  • cooked corned beef, thinly sliced - enough to cover the bottom of your bread loaf (corned beef is easier to slice when cold)
  • 4 slices Swiss cheese, big eye
  • hot au jus (broth) from the corned beef, strained (optional)
  1. In a small mixing bowl combine mayonnaise, ketchup, horseradish, lemon juice, honey, Worcestershire sauce, paprika, shallot, pickle, caraway seed, and hot sauce. In a large bowl, toss slaw mix and slaw dressing until combined. Salt and pepper to taste. Add more hot sauce or hot pepper powder at this point if you'd like it spicier. Set slaw aside or place in refrigerator until ready to use.
  2. When ready to assemble sandwiches, carefully cut the French bread loaf in half, lengthwise, but don't cut all the way through. Open the bread loaf and place on a foil lined baking sheet to begin building your sandwich. Place corned beef on the bottom half of the bread, and arrange all 4 cheese slices on top of the meat (an easy way to make all of the cheese "fit" is to cut each slice of cheese in half into a triangle shape, then place cheese on the meat with the triangles overlapping a little). Place under the broiler on high until cheese is melted and the top half of the bread is golden brown - watching closely to be sure not to burn.
  3. Next, place desired amount of slaw mix on top of the corned beef and cheese. Fold top half of bread over the slaw and cut it in half on the diagonal to make 2 sandwiches. Dip in hot au jus, if desired.

You may also like:

Homemade Corned Beef and Cabbage with Red Potatoes  Roasted Jalapeno Deviled Egg  Homemade Canola Oil Mayonnaise

33 comments… add one

  • Jen @ Savory Simple March 14, 2013, 3:01 pm

    What I wouldn’t give to have this for lunch right now!

    • Rachael March 14, 2013, 3:42 pm

      Ikr! If you had it for lunch, you may not need to eat dinner… just sayin! It’s a big friggin sandwich. :)

  • Ashley March 14, 2013, 3:48 pm

    What a great idea! I’m bummed that I didn’t save any of the juice from when I cooked my corned beef the other day. Yum!

    • Rachael March 14, 2013, 4:06 pm

      Thanks Ashley! You have to remember to strain the broth and keep it next time. I wouldn’t have my sandwich any other way now! :)

      • Ashley March 14, 2013, 4:31 pm

        My broth this time around was pretty much straight up Guinness haha

        • Rachael March 14, 2013, 4:43 pm

          LOL. That doesn’t sound like a bad thing. :)

  • Liz @ The Lemon Bowl March 14, 2013, 5:56 pm

    I love any sort of sandwich dipping sauce!!

    • Rachael March 14, 2013, 6:01 pm

      Dipping is always the way to go, huh, Liz!

  • Betty March 15, 2013, 11:07 am

    That looks very good. I just bought a bagged corned beef.

    • Rachael March 15, 2013, 12:01 pm

      Thanks, Betty. I hope you try it!

  • Jennifer @ Not Your Momma's Cookie March 15, 2013, 3:22 pm

    Mmmm – this sounds delicious!!

  • ashley - baker by nature March 15, 2013, 6:20 pm

    I LOVE hoagies! And corned beef makes this ALL the better.

    • Rachael March 15, 2013, 6:51 pm

      Most definitely! Thanks for stopping by, Ashley!

  • Lori March 16, 2013, 12:34 am

    I love corned beef. I have yet to try making my own, but some day I will finally tackle it. I just love sandwiches like this with all those extras like slaw. It sounds so good!

    • Rachael March 17, 2013, 2:37 pm

      I think it’s worth a little extra work… really just to say you did it! :)

  • Cate March 17, 2013, 11:54 pm

    Fancy pants indeed! It’s so good to see you blogging again! Wishing you a speedy recovery :)

    • Rachael March 18, 2013, 12:09 am

      :) Awww, thanks, Cate! xo

  • Sister Spice March 19, 2013, 7:32 pm

    This looks delicious, and might I add that your photos are beautiful!

    • Rachael March 19, 2013, 7:39 pm

      Thanks SS, I appreciate the compliment! ;)

  • Mama's Gotta Bake March 19, 2013, 10:42 pm

    I’m obsessed with sandwiches. This one looks amazing!

    • Rachael March 19, 2013, 10:46 pm

      Thank you, I’m missing it already! And thanks for stopping by! ;)

  • Christine (Cook the Story) March 20, 2013, 8:59 am

    This looks and sounds delicious, with or without the fancy pants pickles. I’ve been looking for a new coleslaw recipe for BBQ season and this one looks like just the thing.

    • Rachael March 20, 2013, 10:12 am

      Lol! We can’t wait until the weather’s good enough for grilling and being outside again! My hubs coleslaw is super yummy… it’s the homemade mayo that makes it soooo good! :)

  • Julia March 20, 2013, 3:26 pm

    Corned beef is one of my favorite foods ever! I’m always anxious for St. Paddy’s Day and we enjoyed a delicious corned beef this year. Unfortunately, there were no leftovers to make hoagies out of, so I’m lusting over your sando! Spicy slaw sounds delicious and you’re making me want to pick up another corned beef!

    • Rachael March 20, 2013, 3:34 pm

      Hi, Julia! Shame, shame… you always have to buy at least 2 packages of corned beef every year! :)

  • Shut Up & Cook | The Attainable Gourmet March 22, 2013, 8:09 pm

    We had delicious corned beef for St Paddy’s, but then we ate it all accidentally and didn’t get to have my favorite part…the reuben!

    Your recipe has inspired me to make another batch. Thanks!

    • Rachael March 25, 2013, 2:28 pm

      Awesome, YAY!! Enjoy! ;)

  • Julia March 22, 2013, 8:55 pm

    Corned beef is so yummy. I really only eat it once a year but when I do I love it. The spicy slaw looks especially yummy!

  • kristy @ the wicked noodle March 25, 2013, 1:36 pm

    This looks awesome, Rachael!

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