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Is a cold corned beef sandwich a bad idea?

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I expect to have left-over corned beef today, and also am making sandwiches for a "midnight run" for the homeless on friday. I am *not* trying to pawn off a bad sandwich, but am wondering if a cold corned beef on rye is something that would taste good, or should I stick to my roast beef and swiss?

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  1. Delicious!!! Throw on some cole slaw and you have one of my favorite sandwiches.

    2 Replies
    1. re: monavano

      that sounds intriguing! I guess I'll give it a try

      1. re: DGresh

        It's kinda like a Rachel sandwich...gild the lily with Thousand Island dressing.

    2. A hot coorned beef sandwhich is better than a cold corned beef sandwhich.

      A cold corned beef sandwhich is better than no sandwich!

      6 Replies
      1. re: rich in stl

        but is a cold corned beef sandwhich comparably good to a cold roast beef sandwich? :)

        1. re: DGresh

          I'm in agreement with rich above.......I cannot recall ever having a cold corned beef sandwich, but I have sneaked some pieces of meat out of the fridge for a quick snack or bite to eat. I definitely prefer hot/warm over cold. I would suggest at the very least two things. Try to let the cold meat warm somewhat to room temperature and slice the meat as thin as possible to make it easier to bite and chew.

          1. re: DGresh

            I think so. It just needs a nice spicy coarse-ground mustard and cole slaw and maybe a slice of swiss.

            1. re: weezycom

              Oh yeah...mustard and swiss. Great idea. I pair my slaw with Thousand Island. Either way, how can this be bad?
              *must stop talking like the Barefoot Contessa*

              1. re: monavano

                As long as it is really HomeMade ;) And not Saval barf

            2. re: DGresh

              Cold corned beef is at least as good as, if not better than, a cold roast beef sandwich.

          2. it seems like the biggest problem with a cold corned beef sandwich would be cold fat. i'd guess a flat would be better cold than a point. in either event, a little pre-sandwich trimming might be in order. i usually lightly fry leftover corned beef before making a sandwich. i'm not sure how that'd be at rt, but it might be better than unfried.