Corned Beef on Rye (Printable Version)
Tender corned beef on rye bread with mustard, pickles, and optional Swiss cheese and veggies.
# What You Need:
→ Bread & Spreads
01 - 4 slices rye bread
02 - 2 tablespoons yellow or spicy brown mustard
03 - 2 tablespoons mayonnaise
→ Meats
04 - 7 oz sliced corned beef
→ Vegetables & Extras
05 - 4 slices Swiss cheese
06 - 4 dill pickle slices
07 - 1/4 small red onion, thinly sliced
08 - 1 cup shredded lettuce
# How to Make It:
01 - Lay out all rye bread slices on a clean surface. Spread mustard evenly on two slices. If using mayonnaise for a creamier variation, spread it on the remaining two slices.
02 - Place Swiss cheese slices directly on the mustard-covered bread. The mustard helps the cheese adhere and adds flavor depth.
03 - Distribute the sliced corned beef evenly over the cheese layer. Pile it generously to ensure substantial portion coverage across both sandwiches.
04 - Arrange dill pickle slices, thinly sliced red onion, and shredded lettuce over the corned beef layer for texture contrast and freshness.
05 - Complete each sandwich by placing the remaining bread slice on top, mayonnaise side down if used. Press gently to compact layers.
06 - Using a sharp bread knife, slice each sandwich diagonally or vertically in half. Serve immediately while bread remains fresh and crisp.
# Expert Tips:
01 -
- Comes together in literally ten minutes for those days when hunger hits hard and fast
- The combination of tangy mustard, savory beef, and crisp vegetables hits every craving at once
02 -
- Room temperature corned beef stacks better and has more flavor than cold straight from the fridge
- Dont skip the pickle brine splash if you like that extra tang that great delis always seem to have
03 -
- Ask your deli counter to slice the beef slightly thicker than paper-thin for better texture and easier handling
- Toast the rye bread lightly before building if you prefer extra crunch throughout