Save This classic deli-style sandwich combines tender corned beef with tangy mustard and crisp pickles, all nestled between slices of rye bread. Optional additions include Swiss cheese, red onion, and shredded lettuce, offering layers of flavor and texture. The sandwich can be served cold or grilled for a warm, melty variation. Perfect for a quick and satisfying meal that embraces rich, savory notes with a balance of acidity and crunch.
The deli counter at my local grocery store became my sanctuary during lunch breaks at my first office job. Something about watching them stack corned beef higher than seemed physically possible just drew me in. One day I decided I could probably recreate that magic at home, and honestly, my wallet has been thanking me ever since.
My roommate used to watch me assemble these with genuine fascination, mostly because I was incredibly particular about which slice got the mustard versus the mayo. We turned sandwich making into a Friday ritual, each of us adding our own weird little touches that we swore made it better.
Ingredients
- Rye bread: The caraway seeds in seeded rye add this subtle aromatic note that just works beautifully with beef, but unseeded works perfectly fine if that is more your style
- Mustard: Yellow mustard gives you that classic deli tang, but spicy brown mustard brings a wonderful kick that cuts through the rich meat
- Corned beef: Ask for it sliced thin at the deli counter, thicker slices can make the sandwich feel unwieldy and harder to bite through
- Swiss cheese: The mild nutty flavor complements the beef without overpowering it, plus it melts beautifully if you decide to warm things up
- Dill pickles: These add the crucial acid and crunch that balances all the rich, salty elements
- Red onion: Thinly sliced onion brings a sharp bite that wakes up every single mouthful
- Lettuce: Adds a fresh crisp texture that keeps each bite from feeling too heavy
- Mayonnaise: Creates a creamy counterpart to the sharp mustard, plus it helps prevent soggy bread
Instructions
- Prep your foundation:
- Lay out all four slices of rye bread and spread that mustard generously on two slices, then hit the other two with mayonnaise if you are going that route
- Build the base layer:
- Place Swiss cheese on the mustard covered slices, letting it hang slightly over the edges because cheese corners are the best part
- Pile on the beef:
- Mound the corned beef onto the cheese, folding and tucking the slices to create height rather than just laying them flat
- Add the fresh elements:
- Scatter those pickle slices, onion rings, and lettuce across the meat, distributing evenly so every bite gets a bit of everything
- Close it up:
- Place the remaining bread slices on top, mayo side down if you used it, then press down gently to settle everything together
- Finish and serve:
- Cut each sandwich diagonally and serve immediately while the bread still has that perfect slight crunch
Save These sandwiches saved me during countless study sessions in college. There was something about the combination of textures and flavors that just made everything feel manageable, even at midnight before a big exam.
Making It Warm
Butter the outside of your assembled sandwich and grill it in a hot skillet for 3-4 minutes per side. The bread gets wonderfully crisp and the cheese melts into every little nook and cranny of the beef.
The Perfect Balance
The real secret is getting every single ingredient into each bite. When you take that first mouthful and hit the tangy mustard, salty beef, crisp pickles, and creamy cheese all at once, that is when you know you have built it right.
Serving Ideas
Cut these into smaller quarters for party appetizers, or serve alongside a simple cup of soup for a more substantial meal. The flavors pair beautifully with potato salad or coleslaw too.
- Try pressing it in a panini press for that enviable crispy exterior
- Switch up the cheese for something smoked or extra sharp
- Toast the bread separately before assembling if you want extra crunch without melting the cheese
Save Some meals are just straightforward comfort, and this sandwich has never let me down.
Recipe FAQs
- → What type of bread works best?
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Seeded or unseeded rye bread provides the ideal slightly tangy and robust base to complement the corned beef.
- → Can I make a warm version?
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Yes, grilling the assembled sandwich in a skillet with butter until golden and cheese melts adds warmth and depth.
- → What are common condiments used?
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Yellow or spicy brown mustard is classic, with optional mayonnaise for creaminess.
- → Are there cheese options for this sandwich?
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Swiss cheese is traditional, but cheddar or no cheese at all can be used based on preference.
- → What can I add for extra crunch and flavor?
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Dill pickle slices, shredded lettuce, and thinly sliced red onion add texture and brightness.
