Corned Beef on Rye Sandwich

Prepare the bread.

• While the beef is steaming, lay out the 8 slices of rye bread on a clean cutting board or work surface.
• Spread a generous, even layer of spicy brown mustard on one side of each slice of bread.

Assemble the sandwiches.

• Once the corned beef is warm, carefully remove it from the steamer.
• Divide the meat evenly among 4 of the mustard-spread bread slices. Use tongs to pile it high for that authentic deli-style appearance.
• If using, place one slice of Swiss cheese on top of the warm meat to allow it to soften slightly.
• Place the remaining 4 slices of bread on top, mustard-side down, and press gently.

Serve immediately.

• For the classic deli presentation, slice the sandwiches in half diagonally with a sharp serrated knife.
• Serve immediately while the corned beef is warm, accompanied by a crisp dill pickle on the side.