Corned Beef Rye Sandwich (Printable)

Tender corned beef layered on rye bread with mustard, cheese, and crisp pickles for a classic deli flavor.

# What you'll 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

# Directions:

01 - Lay out all rye bread slices on a clean cutting board. Spread mustard evenly on two slices. If using mayonnaise for a creamier variation, spread on the remaining two slices.
02 - Place Swiss cheese slices over the mustard-covered bread, if including cheese in your sandwich assembly.
03 - Distribute sliced corned beef evenly over the cheese layer or directly onto mustard bread if omitting cheese.
04 - Arrange dill pickle slices, red onion rings, and shredded lettuce over the corned beef layer according to preference.
05 - Top each sandwich with the remaining bread slice, mayonnaise side facing down. Press gently to compact layers.
06 - Cut each sandwich diagonally in half using a sharp bread knife. Serve immediately while bread remains fresh and crisp.

# Expert Suggestions:

01 -
  • comes together in literally ten minutes for those I forgot to plan lunch moments
  • the mustard and pickle combination hits that perfect tangy salty sweet spot that makes your eyes close
02 -
  • warming this in a buttered skillet transforms it from great to absolutely transcendent
  • the sandwich needs to be eaten within 15 minutes or the bread starts to get soggy from all those juicy components
03 -
  • let the corned beef come to room temperature before assembling for the best texture and flavor
  • use a sharp serrated knife and saw gently through the sandwich to keep everything neatly stacked

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