Reuben Sandwich with Corned Beef, Sauerkraut and melted swiss cheese on grilled marbled rye bread
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Refrigerated leftovers, such as deli sliced corned beef, has several different heating options available. Reheating lunch meat requires methods that do not burn or dry out the meat, but heat it adequately for use in meals or sandwiches. The right techniques ensure your corned beef stays moist and as good as when you purchased it from the deli.

Plastic Cooking Bag

Fill a large pot 1/2 full with water. Place the pot on the stove and heat the water till it boils.

Place three or four slices of deli sliced corned beef in a plastic cooking bag. Seal the bag. Use separate plastic bags for additional slices.

Drop the plastic bags into the boiling water. Set the burner to low and allow the bags to remain in the hot water for five minutes. Tap the bags with a wooden spoon to flip them over in the pot of water.

Remove the bags from the water with metal tongs. Lay the bags on a plate. When cool, remove the deli slices from the bags and place on a clean dish.


Place one teaspoon of olive oil or butter into a saucepan. Heat the oil or butter on medium heat until hot.

Place deli slices into the saucepan. Heat the slices two or three minutes on each side.

Remove the corned beef from the saucepan and place on a serving plate.


Place one paper towel sheet onto a paper plate.

Lay two or three corned beef slices onto the paper towel. Cover the slices with another paper towel.

Heat the slices on high heat for 30 seconds. Check the warmth of the slices by touching with your fingertip. Heat for another 15 to 20 seconds if not hot enough.


Do not consume corned beef if it has an odd odor, or if the color of the meat has changed.