31 Leftover Corned Beef Recipes

Do you have leftover corned beef from your St. Patrick’s Day feast?

If so, then you are in luck because I’m sharing 31 delicious recipes that you can make with your leftover corned beef!

From corned beef hash and corned beef sandwiches to corned beef soup and corned beef casserole, there are so many great ways to use up your leftover corned beef.

So if you are looking for some new and creative ideas, then be sure to check out these recipes.

31 Leftover Corned Beef Recipes

If you’re looking for some delicious ways to use up your leftover corned beef, you’ve come to the right place.

But before you get started, there are two things you should keep in mind.

First, when it comes to cooking with leftovers, it’s important to be safe.

Be sure to check that your corned beef is still good before using it in any of these recipes.

If it’s been more than a few days, it’s best to play it safe and throw it out.

Second, when it comes to leftovers, sometimes less is more.

So if you find that you have a lot of corned beef left over, you might want to halve the recipe or only make enough for one meal.

That way, you won’t end up with even more leftovers!

With that being said, here are 31 of the best leftover corned beef recipes:

1. The Best Corned Beef Tacos

When you’re craving Mexican food but don’t want to spend a lot of time cooking, these corned beef tacos are the perfect solution.

They’re quick, easy, and full of flavor.

Plus, they’re a great way to use up any leftover corned beef.

1. To make the tacos, start by heating up some oil in a skillet.
2. Then, add the corned beef and cook until it’s browned.
3. Once the beef is cooked, add in your favorite taco toppings.

I like to use shredded lettuce, diced tomatoes, and cheddar cheese.

But you can really use whatever you like.

Once the toppings are added, just fold up the tacos and enjoy.

These are best when served with a side of sour cream or guacamole. And if you really want a kick, try adding some hot sauce to your tacos.

Enjoy!

2. Baked Corned Beef and Cabbage Casserole Recipe

How about a warm casserole on a cold night?

This Baked Corned Beef and Cabbage Casserole Recipe is the perfect way to use up your leftover corned beef.

It’s hearty and filling, and the leftovers reheat well, so you can have this for dinner one night and then lunch the next day.

To make this casserole, you’ll need:

• 1 pound of corned beef, diced
• 1 head of cabbage, chopped
• 1 onion, diced
• 2 cups of shredded potatoes
• 1 cup of shredded cheddar cheese
• 1/2 cup of milk
• 1 tablespoon of butter
• 1 tablespoon of flour
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper

Instructions:

1. Start by preheating your oven to 375 degrees.
2. In a large pot, cook the corned beef, cabbage, and onion until the beef is browned and the cabbage is tender.
3. Drain any excess fat, then transfer the mixture to a large bowl.
4. Add the potatoes, cheese, milk, butter, flour, salt, and pepper, and mix everything together.
5. Pour the mixture into a greased 9×13 inch baking dish and bake for 30 minutes, or until the top is golden brown.
6. Let the casserole cool for a few minutes before serving.

3. Leftover Corned Beef Hash

Although this dish might look a little messy, it’s actually quite simple to make.

1. Start by cooking some diced potatoes in a bit of oil until they’re nice and crispy.
2. Then add in your corned beef and any other veggies you have on hand. I like to add in some onions, carrots, and celery.
3. Once everything is cooked through, give it a good stir and then top with a fried egg. The runny yolk will help to bring all the flavors together.
4. Serve with a side of bread or toast and you’ve got yourself a hearty meal that’s perfect for any time of day.

4. Reuben Casserole (Keto, Low-Carb)

This recipe has all the flavor of your favorite sandwich but none of the carbs.

It’s perfect for a quick and easy meal, and it’s also keto and low-carb.

To make this casserole, you’ll need:

• 1 1/2 cups corned beef
• 1 cup sauerkraut, rinsed and drained
• 1 cup shredded Swiss cheese
• 1/4 cup Thousand Island dressing
• 2 tablespoons butter
• 8 oz cream cheese, softened
• 4 oz sour cream
• 2 tablespoons caraway seeds
• 1/2 teaspoon onion powder

Instructions:

1. Start by preheating your oven to 350 degrees Fahrenheit.
2. Then, in a large bowl, mix together the corned beef, sauerkraut, Swiss cheese, and Thousand Island dressing.
3. Set aside.
4. In a small saucepan, melt the butter over low heat.
5. Add the cream cheese and sour cream, stirring until smooth.
6. Stir in the caraway seeds and onion powder.
7. Pour the cream cheese mixture over the corned beef mixture, and stir until everything is evenly mixed.
8. Pour into a 9×13 inch baking dish, and bake for 25 minutes or until bubbly.
9. Serve hot.

5. Leftover Corned Beef Chowder

How about a warm and comforting Corned Beef Chowder to use up your leftovers?

This hearty soup is perfect for a cold winter day, and it’s packed with flavor.

The key to a good chowder is a flavorful broth, and this recipe doesn’t disappoint.

The beef broth is enhanced with garlic, onion, and celery, and a touch of white wine adds a bit of acidity.

Then, of course, there’s the corned beef.

Be sure to chop it into small pieces so that it’s evenly distributed throughout the soup.

Potatoes are another essential ingredient in chowder, and they help to thicken the soup as well.

For some extra texture and flavor, add some chopped bacon to the mix.

And don’t forget the corn! It wouldn’t be chowder without it.

This Corned Beef Chowder is sure to become a new favorite.

6. Corned Beef Panini with Caramelized Guinness Onions

I love munching on a panini for lunch, especially when it’s loaded with corned beef, caramelized onions, and a nice sharp cheddar.

The key to a good panini is getting a nice crispy crust on the bread, and the best way to do that is with a panini press.

If you don’t have one, you can always use a grill pan or even a regular skillet.

1. To make the onions, start by slicing them thinly.
2. Then heat up some olive oil in a large skillet over medium-high heat.
3. Add the onions and let them cook until they’re softened and starting to turn golden brown. This will take about 10 minutes.
4. Then add in a can of Guinness and let it cook until it’s reduced by half.
5. Set the onions aside when they’re done.
6. For the panini, I like to use a hearty rye bread, but you can use whatever type of bread you prefer. Spread some dijon mustard on one side of each slice of bread, then top with the corned beef, caramelized onions, and cheddar cheese.
7. Grill or press the panini until the cheese is melted and the bread is nice and crispy.
8. Slice in half and enjoy!

7. Corned Beef Fritters

This recipe gives you a chance to use up those leftovers, and it results in a delicious and satisfying meal.

To make the fritters, you’ll need:

• 1 1/2 cups of leftover corned beef, chopped
• 1/2 cup of all-purpose flour
• 2 tablespoons of cornstarch
• 1 teaspoon of baking powder
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1 egg, beaten
• 1/4 cup of milk
• 1 tablespoon of butter, melted
• vegetable oil for frying

Instructions:

1. In a large bowl, mix together the flour, cornstarch, baking powder, salt, and pepper.
2. In another bowl, whisk together the egg and milk.
3. Add the wet ingredients to the dry ingredients and mix until everything is well combined.
4. Fold in the corned beef.
5. Heat a large skillet over medium heat and add enough oil to coat the bottom.
6. Scoop 1/4 cupfuls of batter into the skillet and cook for 2-3 minutes per side, or until golden brown.
7. Drain on paper towels and serve warm with your favorite dipping sauce.

8. Corned Beef and Cabbage Quesadillas

Quesadillas are known for being a quick and easy meal, and they’re perfect for using up leftovers.

This recipe uses corned beef, cabbage, and cheese, but you can really add any other ingredients that you have on hand.

1. To make the quesadillas, start by sauteing the cabbage in a bit of oil.
2. Then add the corned beef and cheese, and cook until the cheese is melted.
3. Once everything is cooked, place it all on a tortilla and fold it over.
4. You can either grill or pan fry the quesadilla until it’s golden brown and crispy.
5. Serve with sour cream or your favorite dipping sauce. Enjoy!

9. Corned Beef Macaroni & Cheese

Macaroni & cheese has been a favorite in my house for as long as I can remember.

And while the classic version is always a hit, I like to mix things up from time to time by adding in different ingredients.

One of my favorite ways to use up leftover corned beef is to add it into my macaroni & cheese.

The beef gives the dish a hearty flavor and the added protein means that it can easily be a meal on its own.

1. To make corned beef macaroni & cheese, start by cooking the macaroni according to the package directions.
2. Then, in a separate pan, cook the beef until it is browned.
3. Once the beef is cooked, add it to the macaroni along with some shredded cheese and a bit of milk.
4. Stir everything together until the cheese is melted, then serve.

10. Leftover Corned Beef Cottage Pie

Cottage pie is an American dish that is similar to shepherd’s pie.

The difference is that cottage pie is made with beef, while shepherd’s pie is made with lamb.

This recipe is a great way to use up leftovers.

To make the cottage pie, you will need:

• 1 1/2 cups of leftover corned beef, chopped
• 1 large potato, peeled and diced
• 1 small onion, diced
• 1 carrot, peeled and diced
• 1/2 cup of frozen peas
• 1 tablespoon of tomato paste
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of thyme leaves
• 1/4 cup of beef stock
• Salt and pepper

For the topping, you will need:

• 1 large potato, peeled and diced
• 1/4 cup of milk
• 2 tablespoons of butter
• Salt and pepper

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large pot, cook the potato, onion, and carrot in boiling water for about 10 minutes, or until they are soft.
3. Add the frozen peas and cook for an additional minute.
4. Drain the vegetables and add them to a large bowl.
5. Add the chopped corned beef, tomato paste, Worcestershire sauce, thyme leaves, beef stock, salt, and pepper.
6. Stir until everything is combined.
7. Pour the mixture into a baking dish.
8. For the topping, cook the potato in boiling water for about 10 minutes, or until it is soft.
9. Drain the potato and add it to a large bowl.
10. Add the milk and butter, and mash until the potato is smooth.
11. Season with salt and pepper.
12. Spread the potato over the top of the cottage pie.
13. Bake the pie for about 30 minutes, or until the top is golden brown.
14. Let the pie cool for a few minutes before serving.

11. Corned Beef Tater Tot Casserole

Tater tots are small, bite-sized pieces of potatoes that have been deep-fried.

They are a very popular food, especially among children.

Corned beef is a type of beef that has been cured in salt water.

This casserole recipe combines these two ingredients to create a delicious, hearty dish.

1. First, the tater tots are spread out in an oven-safe dish.
2. Then, the corned beef is added on top.
3. Finally, cheese and other seasonings are sprinkled on top.

This dish can be customized to your liking by adding different seasonings, such as garlic powder or onion powder.

You could also add diced onions or green peppers for extra flavor and nutrition.

This casserole can be served as is, or with a side of bread or salad.

12. Corned Beef Melts

Who doesn’t like a good corned beef melt?

This recipe is the perfect way to use up any leftover corned beef you may have.

1. The first step is to make some Thousand Island dressing. You can either use a store-bought variety or make your own by mixing together mayonnaise, ketchup, and diced pickles.
2. Next, thinly slice some corn beef and mix it with the Thousand Island dressing.
3. Spread this mixture on top of some slices of rye bread and top with shredded Swiss cheese.
4. Place the sandwiches under the broiler until the cheese is melted and bubbly.
5. Serve immediately.

You can customize this recipe to your liking by using different types of bread or cheese.

You could also add in some sauerkraut or caramelized onions for an extra flavor boost.

13. Corned Beef Reuben Pizza

Everybody loves pizza, and this corned beef reuben pizza is no different!

This recipe is easy to follow and can be easily tailored to your own liking.

1. For the crust, you can either use a pre-made one or make your own dough from scratch. If you’re using a pre-made crust, simply roll it out onto a baking sheet. If you’re making your own dough, follow the recipe instructions until the dough is ready to be rolled out.
2. Once the crust is ready, spread on some Thousand Island dressing.
3. Then, add on top some shredded Swiss cheese and chopped up corned beef.
4. You can also add in other toppings of your choice, such as sauerkraut or onions.
5. Bake the pizza at a high temperature until the cheese is melted and bubbly.
6. Slice and serve hot!

14. Simple Corned Beef Hash Quiche

Sometimes the simple things in life are the best and that is definitely the case with this recipe for corned beef hash quiche.

The corned beef is diced up and mixed with some sauteed onions, potatoes, and eggs.

Then it is all poured into a pie crust and baked until golden brown.

The result is an incredibly flavorful and hearty quiche that makes for a great breakfast, lunch, or dinner.

You can easily make this dish your own by adding in additional vegetables like peppers or mushrooms.

15. Corned Beef and Cabbage Turnovers

These turnovers are so good and so easy to make!

To make the turnovers, you’ll need:

• 1 1/2 cups leftover corned beef, chopped
• 1/2 head cabbage, chopped
• 1/4 onion, chopped
• 1 tube refrigerated croissant dough
• 1 egg, beaten

Instructions:

1. First, preheat your oven to 350 degrees.
2. Then, mix together the corned beef, cabbage, and onion in a bowl.
3. Roll out the croissant dough on a lightly floured surface and cut into 12 inch circles.
4. Place 1/4 cup of the corned beef mixture in the center of each circle.
5. Fold the dough over the filling and press with a fork to seal.
6. Place on a baking sheet lined with parchment paper.
7. Brush with beaten egg and bake for 15 minutes or until golden brown.
8. Serve warm!

16. Quick and Easy Corned Beef Omelet

You know what they say. Breakfast is the most important meal of the day.

So, start your day off right with this protein-packed omelet that will give you sustained energy all morning long.

1. Simply add some chopped corned beef, along with some shredded cheese and diced onion, into a beaten egg mixture.
2. Then, cook it up in a hot skillet until the eggs are firm and golden brown.

17. Reuben Stuffed Baked Taquitos

Homemade and full of flavor, these Reuben stuffed baked taquitos are a fun way to use up leftover corned beef.

The taquitos are filled with all of the classic Reuben flavors like sauerkraut, Swiss cheese, and Thousand Island dressing.

They are then rolled up in a flour tortilla and baked until crispy.

You can enjoy them as is or dipping them in some more Thousand Island dressing.

To make your own twist on this recipe, you could try using different meats like turkey or chicken.

You could also change up the cheese to something like cheddar or pepper Jack.

18. Leftover Corned Beef and Cabbage Soup Recipe

Why not serve a warm bowl of this corned beef and cabbage soup recipe the next time you have friends over?

This hearty soup is perfect for a chilly winter evening.

To make this soup, you’ll need:

• 1 pound of corned beef, diced
• 1 head of cabbage, chopped
• 6 carrots, peeled and diced
• 3 celery stalks, diced
• 1 onion, diced
• 8 cups of beef broth
• 2 tablespoons of apple cider vinegar
• 1 tablespoon of brown sugar
• 1 teaspoon of caraway seeds (optional)
• Salt and pepper to taste

Instructions:

Simply combine all ingredients in a large pot or slow cooker and let it simmer until the vegetables are tender.

For extra flavor, try adding some chopped fresh parsley or thyme before serving.

19. Reuben Dip

Dips are amazing for many reasons.

They are usually pretty easy to make, they can be made ahead of time, and they are great for feeding a crowd.

To make the dip, you’ll need:

• 2 cups shredded corned beef
• 1 cup Thousand Island dressing
• 1 cup shredded Swiss cheese
• 1/2 cup sauerkraut, drained
• Rye bread or crackers, for serving

Instructions:

1. Simply mix all of the ingredients together in a bowl and refrigerate until ready to serve.
2. When you’re ready to eat, just spread the dip on some rye bread or crackers.

So easy!

If you want to switch things up, you could try substituting pastrami for the corned beef.

Or, if you’re not a fan of sauerkraut, you could leave it out altogether.

You could also add in some chopped onions or pickles for extra flavor.

Really, the possibilities are endless!

So go ahead and give this delicious dip a try.

20. Corned Beef Fried Rice

If you like Asian food, then you will love this corned beef fried rice recipe!

1. To make this dish, start by cooking some rice in a pot according to the package directions.
2. While the rice is cooking, finely chop up some onion and garlic.
3. In a large skillet, sauté the onion and garlic in oil until they are softened.
4. Then add in the cooked rice and chopped corned beef.
5. Stir everything together and cook until heated through.

Feel free to get creative with this dish and add in any other vegetables or proteins that you like.

This dish is also delicious with a fried egg on top!

21. Corned Beef and Swiss Flatbread Pizza

How about a twist on pizza night with this corned beef and Swiss flatbread pizza recipe?

The flatbread pizza crust is easy to make and only requires a few ingredients that you likely already have in your pantry.

1. Once the crust is prepped, simply top it with some deli-sliced corned beef, shredded Swiss cheese, and your favorite pizza toppings.
2. Bake for 10-12 minutes and enjoy!

If you want to get really creative, try using different kinds of cheese or adding in some sauteed veggies.

22. Reuben Pot Pies

Pot pie is always welcome on my table, especially when it’s this Reuben-style pot pie made with leftover corned beef.

The filling is a delicious mix of sauerkraut, shredded Swiss cheese, and diced onion all enveloped in a creamy sauce.

I like to add a few caraway seeds to my crust for an extra bit of flavor.

1. To make the pot pies, start by preheating your oven to 375 degrees F.
2. Then, roll out your favorite pie crust recipe (homemade or store-bought) and use a biscuit cutter or glass to cut out 4-inch circles. You should be able to get 8 circles out of one batch of dough.
3. Next, place 1/2 cup of the corned beef mixture into the center of each circle and fold the dough over, pressing the edges together with a fork to seal. Make sure to vent the pies by cutting a few slits in the top.
4. Bake for 20-25 minutes or until golden brown and bubbly.
5. Serve hot!

23. Corned Beef & Cabbage Skillet

All you need for this easy and delicious recipe is some corned beef, cabbage, and potatoes.

1. Simply start by slicing the cabbage into thin strips and then dice up the potatoes into small pieces.
2. Next, add some olive oil to a large skillet over medium heat.
3. Once the oil is hot, add in the cabbage and potatoes.
4. Stir everything around so that it gets coated in the oil and then let it cook for about 15 minutes, stirring occasionally.
5. After 15 minutes, add in the leftover corned beef and continue cooking everything for another 5-10 minutes until everything is heated through.

24. Reuben Sliders

Take these sliders to work, to a potluck, or serve them at your next game day party!

You can make these sliders ahead of time and freeze them, too.

Simply pull them out of the freezer when you’re ready to bake and add an extra 5-7 minutes to the baking time.

Ingredients:

• 1 pound leftover corned beef, shredded
• 1 cup sauerkraut, drained
• 1/2 cup Thousand Island dressing
• 8 slider buns

Instructions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. Line a baking sheet with parchment paper.
3. In a medium bowl, mix together corned beef, sauerkraut, Thousand Island dressing, and salt and pepper to taste.
4. Divide mixture evenly among slider buns.
5. Place on prepared baking sheet.
6. Bake for 15 minutes in the preheated oven, or until buns are toasted and filling is hot.

25. Irish Cast Iron Skillet Corned Beef Colcannon Casserole

Casseroles are a favorite in my house because they are hearty, filling, and usually pretty easy to make.

This Irish Cast Iron Skillet Corned Beef Colcannon Casserole is no different. It takes advantage of leftovers (in this case, corned beef) and transforms them into a whole new meal.

1. The first step is to cook your potatoes. I like to leave the skin on for extra fiber and nutrients, but you can peel them if you prefer.
2. Once they are cooked, mash them with some butter, milk, and salt & pepper to taste.
3. While the potatoes are cooking, start prepping your other vegetables. For this recipe I used kale and onions, but you could also add in carrots, celery, or any other veggie you like.
4. Once everything is chopped up, sauté the veggies in a bit of olive oil until they are soft.
5. Now it’s time to assemble the casserole! Spread the mashed potatoes in an even layer on the bottom of a cast iron skillet or baking dish.
6. Top with the sautéed veggies, then add in your corned beef (chopped up into bite-sized pieces) and top with shredded cheese.
7. Bake at 350 degrees until everything is hot and bubbly, then enjoy!

26. Air Fryer Corned Beef Pasty

Get your air fryer!

It’s time to make some delicious pasties.

To make the pasty, you’ll need:

• 1/2 lb of leftover corned beef, diced
• 1 large russet potato, peeled and diced
• 1 small onion, diced
• 1 sheet of puff pastry, thawed
• 1 egg, beaten
• 1 tablespoon of flour
• Salt and pepper to taste

Instructions:

1. First, Preheat your air fryer to 400 degrees Fahrenheit.
2. In a large bowl, mix together the corned beef, potato, onion, flour, salt and pepper.
3. Roll out the puff pastry on a lightly floured surface and cut into four equal squares.
4. Place half of the corned beef mixture in the center of each square.
5. Fold over the pastry to form a triangle and press the edges together to seal.
6. Brush with the beaten egg and place in the air fryer basket.
7. Fry for 12 minutes or until golden brown.
8. Serve hot!

27. Baked Reuben Egg Rolls with Thousand Island Sauce

Egg rolls are popular for a reason: they’re easy to make, they can be filled with all sorts of delicious things, and they’re always a hit.

To make the egg rolls, you’ll need:

• 1 package egg roll wrappers
• 1/2 cup sauerkraut, drained
• 1/2 cup shredded Swiss cheese
• 1/4 cup thousand island dressing
• 1/2 pound cooked corned beef, chopped (leftover is fine)

Instructions:

1. Preheat oven to 375 degrees F.
2. In a bowl, mix together sauerkraut, Swiss cheese, thousand island dressing, and corned beef.
3. Place 1 tablespoon of mixture in the center of each egg roll wrapper.
4. Fold up the sides of the wrapper and roll into a tight cylinder.
5. Place on a greased baking sheet and bake for 15 minutes or until golden brown.
6. Serve warm with thousand island sauce for dipping.

This recipe is easy to follow and results in delicious egg rolls that are perfect for parties or game day gatherings.

If you want to change things up, you could also try using chopped ham or bacon in place of the corned beef.

28. Leftover Corned Beef Hash Fritatta

Frittata is an egg-based Italian dish similar to an omelet or quiche that can be made with a variety of ingredients.

This recipe for Corned Beef Hash Frittata uses leftover corned beef, potatoes, and onions, but feel free to mix it up and use whatever you have on hand.

1. To make the frittata, start by sautéing the onions and potatoes in a bit of oil until they’re soft.
2. Then add in the corned beef and any other desired seasonings (salt, pepper, garlic powder, etc.) and cook for a few more minutes.
3. Next, whisk together some eggs and pour them into the pan.
4. Cook over low heat until the eggs are set, then finish under the broiler for a minute or two to brown the top.
5. Serve hot with a dollop of sour cream or your favorite hot sauce.

29. Slow Cooker Reuben Sandwiches

Find your slow cooker and get it ready because you are going to want to make these amazing Slow Cooker Reuben Sandwiches as soon as possible!

This recipe is so easy and only requires a few ingredients that you probably already have on hand.

All you need is some leftover corned beef, sauerkraut, Swiss cheese, and rye bread.

Simply layer all of the ingredients into your slow cooker and let it do its thing.

In just a few hours, you will have the most delicious sandwiches that are perfect for lunch or dinner.

You can even add your own personal touch to this recipe by adding in some additional spices or changing up the type of cheese that you use.

30. Corned Beef Cabbage Rolls

Cabbage rolls are a healthy and hearty dish that are perfect for using up any leftovers.

1. To make the cabbage rolls, start by boiling some cabbage leaves until they are soft.
2. Then, mix together cooked rice, chopped onion, and your leftover corned beef.
3. Roll the mixture up in the cabbage leaves and secure with a toothpick.
4. Bake in a 350 degree oven for about 20-30 minutes or until heated through.

You can also add some shredded cheese on top of the cabbage rolls before baking for an extra cheesy treat!

31. Corned Beef Sandwich with Caraway Slaw

Sandwiches are great for lunch, but they can sometimes be a little boring.

This corned beef sandwich with caraway slaw is a great way to change things up and use leftovers from dinner the night before.

To make the slaw, you’ll need:

• 1/2 cup mayonnaise
• 1/4 cup white vinegar
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 head cabbage, shredded
• 1 carrot, shredded
• 2 tablespoons chopped fresh parsley
• 2 tablespoons caraway seeds

Instructions:

1. Start by whisking together the mayonnaise, vinegar, sugar, salt, and pepper in a large bowl.
2. Add the cabbage, carrot, parsley, and caraway seeds and toss to coat.
3. Cover and refrigerate for at least 1 hour (up to 12 hours).
4. When you’re ready to assemble the sandwiches, start by spreading some of the slaw on one side of each slice of bread.
5. Top with thinly sliced corned beef and another layer of slaw.
6. Serve immediately.