I have a major sandwich crush going ON and I’m so excited to tell you all about it.

So, it’s like if a Reuben and a Cuban sandwich had a sandwich-baby (a Creuban perhaps??) this would be it. And I’m infatuated.

It’s no accident that every year I make an extra large corned beef brisket on St. Patrick’s Day strictly for the leftovers. I completely love to have leftover corned beef cubed up in breakfast potato hash with a fried egg on top with its cascade of drippy yolk. Have Mercy. However, it’s also satisfying stuffed in-between rye bread for the go-to corned beef sandwich.

If you’re ever wondering what to do with leftover corned beef. The answer: THIS SANDWICH.

In this sandwich, thin slices of corned beef are layered with Swiss cheese, pickles and the GO-TO from-scratch, from the pantry Russian dressing ever in-between slices of rye bread. Which is then buttered and grilled. Thus creating the reliable sandwich.

First things first, make the Russian dressing. Start by adding about 1 tablespoon of minced yellow onion into a bowl with 1/2 cup mayonnaise. Then for a little kick, you could add some horseradishes well, maybe a teaspoon or so? I’m not much of a fan of horseradish, so I do not.

Next measure and add in 2 tablespoons ketchup and 1/2 to 1 teaspoon of (Frank’s) hot sauce.

Next add 1/2 teaspoon of Worcestershire sauce with 1/4 teaspoon of paprika and then season with 1/4 teaspoon of kosher salt.

Then stir until smooth and gloriously satisfying. This dressing/sauce is ready to go. You can cover it with plastic wrap and pop it in the fridge (or not) until you’re ready to start slathering.

Finally it’s time to build these Corned Beef Sandwich sandwiches! Here’s what set out:

A few slices of corned beef
genuinely good quality (seedless- is my personal preference) rye bread
pickles
swiss cheese
Russian dressing

Let’s do this.

First, butter the bread. This goes without saying, but ya know.

Next, slather with a little (or a lot) of the Russian dressing on the inside of on half. I could truly eat this stuff by the spoonful.

Then stack up the corned beef, a few slices of pickles and then some coarsely ground black pepper.

Lastly, top with slices of Swiss and the second slice of buttered rye – butter side facing up (obvi).

Now, I was multi-tasking in the kitchen, making two recipes at once and completely skipped the whole “here’s a picture of the sandwich on my cast iron grill pan” but I’m thinking you get the idea. Sorry ’bout it.

Now THIS is a sandwich you can sink your teeth into. Actually and figuratively.

I made these two Corned Beef Sandwiches for Pat and I yesterday. He had gotten off work early in the afternoon and we had a lunch date at home. After the first bite we started fighting each other off to dunk our sandwiches in that little cup of sauce. With that said, you may want to double the Russian dressing recipe.

The grilled bread, the corned beef with the pickle and Russian dressing it’s all so flavor-packed. A lick-your-fingers-kind-of-messy sandwich and I’m not mad about it.

While you’re at it, make these Black Pepper Parmesan Frico Potato Wedges too!