Corned Beef on Rye (Printable)
Tender corned beef stacked on rye bread with mustard and pickles for a quick deli-style meal.
# What You Need:
→ Bread & Spreads
01 - 4 slices rye bread, seeded or unseeded
02 - 2 tablespoons yellow or spicy brown mustard
03 - 2 tablespoons mayonnaise, optional
→ Meats
04 - 7 oz sliced corned beef
→ Vegetables & Extras
05 - 4 slices Swiss cheese, optional
06 - 4 dill pickle slices
07 - 1/4 small red onion, thinly sliced, optional
08 - 1 cup shredded lettuce, optional
# How To Make It:
01 - Lay out all four rye bread slices on a clean cutting board. Spread mustard evenly across two slices. If preparing the creamier variation, spread mayonnaise on the remaining two slices.
02 - Place Swiss cheese slices over the mustard-coated bread, ensuring even coverage. Omit this step for dairy-free preparation.
03 - Distribute the sliced corned beef evenly over the cheese layer. If not using cheese, arrange the beef directly on the mustard-covered bread slices.
04 - Arrange dill pickle slices over the corned beef. Add thinly sliced red onion and shredded lettuce if desired for additional texture and flavor.
05 - Complete the sandwiches by placing the remaining bread slices on top, mayonnaise-side down if applicable. Cut each sandwich diagonally in half and serve immediately, or proceed to grilling for a warm variation.
# Expert Suggestions:
01 -
- Ready in under 10 minutes for those Im starving now moments
- Tastes like a $15 deli sandwich but costs a fraction of the price
02 -
- Soggy bread is the enemy, so assemble just before serving or keep the wet ingredients away from the bread until the last minute
- Letting the corned beef come to room temperature for 10 minutes makes it taste so much better than cold straight from the fridge
03 -
- Buy your corned beef from a real deli counter rather than prepackaged, the texture difference is absolutely worth it
- Wrap your assembled sandwich in parchment paper for 5 minutes before cutting, this helps everything settle together