Name: Corned Beef on Rye Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: jewish_american
Ingredients: 680 g Cooked Corned Beef (Thinly sliced, from a deli or pre-cooked brisket); 8 slices Rye Bread (Seeded or unseeded); 120 g Spicy Brown Mustard (Also known as deli-style mustard); 4 slices Swiss Cheese (Optional); 4 whole Dill Pickles (For serving)

Popularity

3.0

Tangy corned beef on rye with mustard – a quick, satisfying, and energy-giving lunch for any day!

Nutrition per Serving

753

Calories

47g

Protein

39g

Carbs

45g

Fat

Recipes in this Meal

1. Corned Beef on Rye Sandwich

The ultimate deli classic you can make at home. Tender, juicy corned beef is piled high on hearty rye bread with a generous spread of spicy mustard. A simple yet incredibly satisfying sandwich, ready in minutes.

Prep10 min

Cook5 min

Servings4

Serving size: 1 serving

753cal

47gprotein

39gcarbs

45g

Ingredients

680 g Cooked Corned Beef (Thinly sliced, from a deli or pre-cooked brisket)
8 slices Rye Bread (Seeded or unseeded)
120 g Spicy Brown Mustard (Also known as deli-style mustard)
4 slices Swiss Cheese (Optional)
4 whole Dill Pickles (For serving)

Instructions

1
Gently steam the corned beef.
- Set up a steamer. Place a steamer basket inside a pot with about 1 inch (2.5 cm) of water. Ensure the water level is below the basket.
- Bring the water to a gentle simmer over medium heat.
- Loosely arrange the sliced corned beef in the steamer basket. Avoid packing it tightly to allow steam to circulate.

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About Corned Beef on Rye Sandwich

Tangy corned beef on rye with mustard – a quick, satisfying, and energy-giving lunch for any day!

This irish_american dish is perfect for lunch. With 753.2 calories and 46.95g of protein per serving, it's a nutritious choice for your meal plan.

fat

Cover the pot and steam for 3-5 minutes. The goal is to warm the meat through and make it tender and juicy, not to cook it further.

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.

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