Corned Beef Sandwich Rye (Printable)
Tender corned beef on rye with tangy pickles and mustard for a classic deli-style treat.
# What You’ll Need:
→ Bread & Spreads
01 - 4 slices rye bread, preferably seeded
02 - 2 tablespoons yellow or spicy brown mustard
→ Meats
03 - 7 oz sliced corned beef
→ Vegetables & Pickles
04 - 4-6 dill pickle slices or whole pickles, sliced lengthwise
05 - 2-4 leaves crisp lettuce, optional
→ Cheese
06 - 2 slices Swiss cheese, optional
# How-to Steps:
01 - Lay out the rye bread slices on a clean cutting board or flat surface.
02 - Spread mustard evenly on one side of each bread slice, ensuring full coverage to the edges.
03 - Place a slice of Swiss cheese on two of the bread slices (if using cheese for this preparation).
04 - Distribute half the corned beef slices evenly over each cheese-topped bread slice, creating an even meat layer.
05 - Arrange pickle slices and lettuce leaves atop the corned beef layer as desired for texture and flavor balance.
06 - Complete the assembly by placing the remaining bread slices mustard-side down over the layered ingredients.
07 - Slice each sandwich diagonally or vertically in half and serve immediately for optimal freshness.
# Expert Advice:
01 -
- It comes together in literally ten minutes which is exactly how long you have before someone starts asking whats for lunch
- The combination of tangy mustard salty corned beef and crisp pickles hits every single flavor note your mouth was looking for
02 -
- Room temperature corned beef slices better than cold straight from the fridge so let it sit out for ten minutes before assembling
- Never toast the bread first unless youre making a hot sandwich because the contrast between soft rye and crisp fillings is what makes this work
03 -
- Ask your deli counter to slice the corned beef paper thin then slightly thicker the next time to discover which texture you prefer
- Mix equal parts mustard and mayonnaise for a creamier spread that still has that necessary tang