BBQ style Corned beef, Guinness BBQ Sauce, Honey Mustard Slaw and Pepper Jack Cheese

By: S.Rosen's Test Kitchen

This preparation takes corned beef and rye in a whole different direction – barbeque! We created a smoky and sweet BBQ sauce using Guinness and crunchy slaw to make this unique creation. Both the BBQ sauce and coleslaw can be made in advance for ease of serving.


Sandwich Ingredients:

  • 2 slices S.Rosen’s rye bread
  • 4 oz corned beef.
  • 2 slices pepper jack cheese

Guinness BBQ Sauce Ingredients

  • 1 12 oz. bottle of Guinness Draught
  • ½ cup ketchup
  • 1 Tbsp brown sugar
  • 1/3 cup molasses
  • 1/3 cup apple vinegar
  • 1 tsp mustard powder
  • 1 tsp powdered ginger
  • 5 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 1/2 tsp salt
  • ¼ tsp chipotle powder (for some heat)
  • 1/8 tsp cinnamon

Honey Mustard Cabbage Slaw Ingredients

  • 1 head of cabbage, sliced into thin ribbons
  • ½ cup of mayo
  • 2 tsp salt
  • 2 Tbsp. mustard
  • 2 Tbsp. honey
  • 3 Tbsp. apple cider vinegar
  • ½ tsp paprika
  • ½ tsp garlic powder


How to Prepare Guinness BBQ Sauce:

  1. Assemble all ingredients, except the Guinness and brown sugar, in a bowl.
  2. Pour Guinness in a medium-high preheated pan, once it starts to bubble add the brown sugar. Simmer for 5 minutes at medium high heat.
  3. Add the rest of the ingredients, bring to the beginning of simmer then reduce heat to medium and simmer gently for 20 minutes.

How to Prepare Honey Mustard Cabbage Slaw:

Whisk together all ingredients, except the cabbages, until smooth.  Add sliced cabbage into mixture and stir to combine.

How to Prepare Sandwiches:

  1. Preheat oven to 350°F.
  2. For each sandwich: Place 2 rye bread slices on baking sheet, top one with corned beef, brush with Guinness BBQ sauce, and top with pepper jack cheese. Bake in over for 7 minutes or until cheese is melted.
  3. To serve top with coleslaw and second slice of rye bread