Corned Beef Sandwich Recipe

Make slaw

In a medium bowl, combine shredded green cabbage, red cabbage and grated carrot. Add mayonnaise, apple cider vinegar, Dijon mustard, sugar, 1/2 tsp salt and 1/4 tsp black pepper. Toss until evenly coated. Taste and adjust seasoning. Chill in refrigerator while you prepare the rest (minimum 15 minutes) to let flavors meld.

Clove-rub and warm beef

Lightly crush the whole cloves with the side of a knife or mortar and pestle. Pat the sliced corned beef dry with paper towels. Rub the crushed cloves evenly over both sides of the slices so the clove flavor adheres. Heat a large skillet over medium heat and add 1 tablespoon butter. When butter foams, add corned beef slices in a single layer (work in batches if needed). Warm 1–2 minutes per side until heated through and slightly caramelized at the edges. Transfer to a plate and keep warm.

Warm and butter the bread

If your cowboy fry bread is cold or at room temperature, warm it gently in a skillet over low-medium heat 1–2 minutes per side or in a 350°F (175°C) oven for 5 minutes. Spread 1/2 tablespoon butter on each piece of warm fry bread so it soaks in and forms a lightly crisp surface.

Place one buttered piece of fry bread on your work surface. Pile half of the warm clove-rubbed corned beef (about 8 oz / 0.5 lb) on the bread. Spoon a generous 1/2 cup of coleslaw on top of the corned beef, pressing lightly so it adheres. Top with the second piece of fry bread and press gently to compact. If desired, cut sandwich in half and secure with a toothpick. Repeat to make a second sandwich with the remaining ingredients.

While warming the corned beef (or in a separate skillet), heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add diced potatoes and cook undisturbed 4–5 minutes until bottom is golden. Stir in chopped onion, reduce heat to medium, and continue to sauté 8–10 minutes, stirring occasionally, until potatoes are tender and crisped. Season with 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Serve immediately alongside sandwich.

Toss mixed greens and halved cherry tomatoes in a bowl. Drizzle with 1 tablespoon olive oil and 1 teaspoon lemon juice, then season with 1/4 tsp salt and a pinch of black pepper. Toss lightly and serve on the side.

Serve each corned beef sandwich hot with your choice of fried potatoes or the simple side salad. Leftover coleslaw can be served extra on the side. Enjoy.