Corned Beef and Cabbage Tea Sandwiches

Often associated with Irish-American cuisine, corned beef makes for a slightly different, yet quite delicious, variation of a traditional tea sandwich. We paired our recipe with a simple garnish of shredded cabbage for a little crunch and the creaminess of Muenster cheese for some added richness. We recommend pairing these sandwiches with a strong cup of black tea such as our house-blended English Breakfast.

Corned Beef and Cabbage Tea Sandwiches

Makes 12 Tea Sandwiches


  • 2 Tbsp. mayonnaise
  • 2 Tbsp. stone ground mustard
  • 1/tsp. salt
  • 1/tsp. freshly ground black pepper
  • 1 cup coleslaw mix (or finely shredded cabbage)
  • 1/pound thinly sliced deli corned beef
  • 6 thin slices Muenster cheese
  • 6 slices seedless rye bread


  1. Mix mayonnaise, mustard, salt, and pepper until well combined.
  2. Take 3 slices of the bread and coat them well with the mayonnaise mixture.
  3. Lay out the other 3 slices of bread. Gently fold and layer four slices of corned beef onto each piece of bread.
  4. Top each with two slices of cheese.
  5. Divide the coleslaw mixture onto the three sandwiches.
  6. Top each with the bread that’s been spread with the mayonnaise mixture.
  7. Use a sharp, serrated knife to gently cut off the crusts of the bread. Gently cut each sandwich into 4 tea-sized sandwiches.