Corned Beef Sandwich Rye (Printable)

Tender corned beef with tangy pickles and mustard layered on hearty rye bread for a savory delight.

# What You’ll Need:

→ Bread & Condiments

01 - 4 slices rye bread
02 - 2 tbsp yellow or Dijon mustard

→ Meat

03 - 7 oz sliced corned beef

→ Cheese (optional)

04 - 2 slices Swiss cheese (optional)

→ Vegetables

05 - 4-6 dill pickle slices

→ Butter (optional, for toasting)

06 - 1 tbsp unsalted butter (optional)

# How-to Steps:

01 - Lay out the rye bread slices on a clean cutting board.
02 - Spread mustard evenly on one side of each bread slice.
03 - Layer half the corned beef onto two of the bread slices.
04 - Top the corned beef with Swiss cheese (if using) and pickle slices.
05 - Close each sandwich with the remaining bread slices, mustard side down.
06 - Melt butter in a skillet over medium heat. Grill sandwiches on each side for 2-3 minutes until golden and heated through.
07 - Slice sandwiches in half and serve immediately.

# Expert Advice:

01 -
  • Comes together in literally ten minutes perfect for emergency lunches or lazy dinners
  • The way Swiss cheese melts into warm corned beef is the kind of comfort food that fixes any bad day
  • Takes a deli classic and makes it work in your own kitchen with zero fancy equipment needed
02 -
  • Dont overload with corned beef or itll squish out when you take a bite thin slices pile neatly
  • Mustard on both bread pieces is the secret to even flavor distribution trust me on this one
  • Toasting transforms this completely if you have time the buttery crunch is worth the extra five minutes
03 -
  • Ask the deli counter to slice your corned beef paper thin it makes all the difference in texture
  • Let toasted sandwiches rest for a minute before slicing so the cheese sets slightly and doesnt ooze out

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