Corned Beef Sandwich Rye (Printable)
Tender corned beef on rye with mustard, pickles, and optional Swiss cheese for a quick, flavorful meal.
# What You'll Need:
→ Bread & Spreads
01 - 4 slices rye bread, seeded or unseeded as preferred
02 - 2 tablespoons yellow or spicy brown mustard
03 - 2 tablespoons mayonnaise, optional for creamier version
→ 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 Steps:
01 - Lay out all rye bread slices on a clean cutting board. Spread mustard evenly across two slices. If using mayonnaise for a creamier sandwich, spread it on the remaining two slices.
02 - Place Swiss cheese slices over the mustard-coated bread. If omitting cheese, proceed directly to meat layer.
03 - Distribute the sliced corned beef evenly over the cheese layer or directly onto mustard-covered bread if skipping cheese.
04 - Arrange dill pickle slices, thin red onion rings, and shredded lettuce over the corned beef according to preference.
05 - Place the remaining bread slices on top, mayonnaise-side facing down if using. Cut each sandwich diagonally in half and serve immediately. For a warm variation, grill assembled sandwiches in buttered skillet until golden brown and cheese melts.
# Expert Tips:
01 -
- Everything comes together in under ten minutes but tastes like something youd wait in line for at a proper deli
- The combination of tangy mustard, savory beef, and crisp bread hits every single craving at once
02 -
- Cold corned beef from the deli counter beats warm, home-cooked for sandwiches—the texture is just right
- Don't skip pressing down on the assembled sandwich before cutting, it keeps everything from falling apart
03 -
- Ask for your corned beef sliced thin at the deli counter—it makes all the difference in texture
- Let assembled sandwiches sit for two minutes before cutting, everything holds together better