This corned beef sandwich turns a humble can of corned beef into something special. The pickles add a little crunch, the cheese melts beautifully, and the sauce ties it all together on a toasty bun. It’s simple, satisfying, and budget-friendly.
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Why You’ll Love This 1957 Recipe
This recipe takes corned beef, something most of us aren’t quite sure what to do with, and turns it into a warm, cheesy filling that stays tender inside the bun. The foil wrap keeps everything soft and melty, so you don’t end up with dry edges or uneven heating. It’s a clever way to make a quick meal.
I found this corned beef sandwich recipe tucked inside my grandma’s old recipe cards, dated “Sept. 1957” in her neat handwriting – so you know it’s an old one and a good one. She had a knack for stretching a can of something into a meal that felt homemade, and this budget-friendly recipe is very much my grandma’s style.
The mix of dill pickles, cheddar, and that tangy ketchup-Worcestershire sauce gives the filling a flavor that’s both savory and bright. It’s the kind of sandwich that tastes even better than you expect, especially when you unwrap it and the steam carries that cheesy aroma. I sometimes think of it as the cozy cousin to my Reuben sandwich.
Grandma’s recipes always had a practical charm, and this one is no exception. It’s budget-friendly, easy to make ahead, and perfect for feeding a small crowd. I like to serve it with a slice of Irish soda bread on the side for a simple, satisfying meal that feels like it’s been around forever.
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Key Ingredients and Substitutions
- Corned beef: The star of the recipe. Shredding it helps the filling mix evenly and stay tender inside the bun. I like to chill it first so it’s easier to break apart cleanly.
- Dill pickles: Add a little crunch and tang that balances the richness of the beef and cheese. You can swap in sweet pickles or even chopped olives if you prefer.
- Cheddar cheese: Brings that creamy, melty texture and sharp flavor that ties everything together. I use sharp cheddar, but mild works fine too.
- Ketchup: Adds a touch of sweetness and helps create a smooth, saucy filling. It also keeps the beef from drying out as it bakes.
- Onion: A small amount of minced onion gives the sandwiches a nice savory depth. You can use dried minced onion if that’s what you have on hand.
- Worcestershire sauce: Adds a rich, tangy flavor that makes the filling taste like it’s been simmering for hours. A little goes a long way here.
- Sandwich buns: Soft buns work best since they warm up nicely in the foil without getting tough. I like to use classic hamburger buns, but any soft roll will do.
How to Make a Corned Beef Sandwich
Preparation
Preheat the oven to 350°F so it’s ready when the sandwiches are assembled. Set out a baking sheet and enough foil to wrap each sandwich individually. Chop the dill pickles and onion, shred the cheddar cheese, and open the can of corned beef. Have all ingredients measured and within reach for easy mixing.
Step 1 – Shred the Corned Beef
Place the canned corned beef in a large mixing bowl. Use a fork to shred it into fine pieces until it’s evenly broken apart. This helps the filling mix smoothly and bake evenly later.
Step 2 – Mix the Filling
Add the chopped dill pickles, shredded cheddar cheese, minced onion, ketchup, and Worcestershire sauce to the bowl with the corned beef. Stir well until everything is evenly combined and the mixture looks creamy and cohesive. Make sure the cheese and pickles are distributed throughout.
Step 3 – Fill the Buns
Lay out the sandwich buns and separate the tops from the bottoms. Spoon a generous amount of the corned beef mixture onto each bottom half, spreading it evenly to the edges. Place the top halves on and press gently to secure.
Step 4 – Wrap the Sandwiches
Tear off pieces of foil large enough to wrap each sandwich completely. Wrap each one tightly to hold in moisture and help the cheese melt evenly. Arrange the wrapped sandwiches on the baking sheet in a single layer.
Step 5 – Bake Until Heated
Place the baking sheet in the preheated oven and bake for 20–30 minutes. The sandwiches are ready when the filling is hot in the center and the cheese is fully melted, about 160°F internally.
Step 6 – Serve Warm
Carefully unwrap each sandwich and serve right away while the filling is gooey and the buns are warm. These are best enjoyed straight from the oven for the perfect soft and melty texture.
Lynette’s Tip
Chill the corned beef before shredding. It’s easier to trim any fat and break apart the meat cleanly when it’s cold, which helps the filling mix smoothly and spread evenly on the buns.
More Sandwich Recipes You’ll Enjoy
Corned Beef Sandwich
Ingredients
- 12 oz canned corned beef shredded
- ¼ Cup dill pickles chopped
- 1 Cup cheddar cheese shredded
- ½ Cup ketchup
- 1 Tablespoon minced dry onion
- 1 Tablespoon Worcestershire sauce
- 8 sandwich buns
Instructions
- Preheat the Oven: Set the oven to 350°F so it’s fully heated and ready to bake the sandwiches evenly.
- Prepare the Beef: Shred the canned corned beef into fine pieces using a fork and place it in a large mixing bowl.
- Add the Mix-Ins: Add chopped dill pickles, shredded cheddar cheese, minced onion, ketchup, and Worcestershire sauce to the bowl. Stir everything together until the filling is evenly combined and slightly creamy.
- Fill the Buns: Spoon a generous amount of the corned beef mixture onto the bottom halves of the sandwich buns and place tops on. Wrap each sandwich tightly in foil to keep them moist and help the cheese melt smoothly.
- Bake Until Heated: Place wrapped sandwiches on a baking sheet and bake for 20–30 minutes, until hot in the center and the cheese is fully melted (160°F internal temperature).
- Serve Warm: Carefully unwrap and serve the sandwiches freshly from the oven.
Notes
Variations
- Use Olives Instead of Pickles: The original 1957 recipe called for chipped olives. They add a mild, briny flavor that pairs nicely with the rich corned beef.
- Try a Different Cheese: Swap cheddar for Swiss or provolone for a smoother, milder melt. Each gives the sandwich a slightly different flavor while keeping it creamy.
- Add a Little Heat: Stir in a teaspoon of prepared horseradish or a few dashes of hot sauce to the filling for a gentle kick. It balances the richness without overpowering it.
Nutrition
Recipe FAQs
Yes, you can use cooked corned beef if you have leftovers. Just shred it finely so it mixes well with the other ingredients and heats evenly in the oven.
Soft sandwich buns or hamburger rolls work best because they stay tender when baked in foil. Avoid crusty rolls, which can become too tough after baking.
Wrapping them helps keep the buns soft and the filling moist while the cheese melts. If you skip the foil, the buns may dry out or brown too quickly.
Chopped olives were in the original version of this recipe and make a great substitute. You could also try sweet pickles or relish for a slightly different flavor.
They pair nicely with potato chips, coleslaw, or a simple green salad. The sandwiches are rich and hearty, so lighter sides balance them well.
Cold corned beef is firmer, so it’s easier to trim and shred without getting greasy. This helps the filling come together smoothly with no large chunks.
