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Corned Beef Bolillo Sandwiches

Servings 4
Author Stephanie Chavez


  • Corned beef
  • 4 cups chopped cabbage
  • 2/3 cup chopped cilantro
  • 1/2 cup mayonnaise
  • 1/2 teaspoon sea salt
  • 1 teaspoon of chipotle adobo sauce from the can
  • Oaxaca cheese slices
  • 1 large ripe avocado peeled and cut into slices.
  • 4 bolillo rolls


  1. Place meat in slow-cooker with seasoning packet. Add enough water to cover. Cook until tender.
  2. When done, remove from water and let cool 20 minutes on a cutting board covered with foil.

  3. Combine cabbage, cilantro, mayonnaise, sea salt, and adobo sauce in a large bowl. Let chill in refrigerator until ready to assemble the sandwiches.
  4. Slice corned beef into 1/2 inch slices against the grain.
  5. Slice the rolls in half to open them without cutting all the way through. Place cheese slices over the open rolls; toast under a broiler until the cheese has melted.
  6. Assemble sandwiches as desired.