Corned Beef on Rye

1. 1
   steam · ~15 min

   Steam the corned beef until hot and tender.

   1.Bring 2 cups water to a boil in a large pot fitted with a steamer basket.

   2.Place corned beef brisket in the basket, cover tightly, and reduce heat to medium-low.

   3.Steam until heated through and fork-tender, about 12-15 minutes.

   TIPIf the brisket is thick, slice it in half horizontally before steaming to heat it faster without drying out.
2. 2
   prep · ~3 min

   Slice the corned beef thinly against the grain.

   1.Transfer steamed corned beef to a cutting board and let it rest 2 minutes.

   2.Using a sharp knife, slice across the grain into thin, even slices.

   TIPSlicing against the grain keeps the meat tender and easy to bite through.
3. 3
   prep · ~1 min

   Slice the pickle and season the meat.

   1.Cut the dill pickle lengthwise into 4 thin planks.

   2.Sprinkle sliced corned beef lightly with salt and black pepper.
4. 4
   assemble · ~1 min

   Spread cream cheese and mustard on the rye bread.

   1.Lay out all 4 slices of rye bread on a clean surface.

   2.Spread softened cream cheese evenly on two slices.

   3.Spread deli mustard evenly on the remaining two slices.
5. 5
   assemble · ~1 min

   Build the sandwiches and serve.

   1.Pile half the warm corned beef slices generously onto each cream-cheese-spread slice.

   2.Lay 2 pickle planks over the meat on each sandwich.

   3.Top with the mustard-spread rye slices, press down gently, and serve immediately.

   TIPServe with a half-sour pickle spear and a handful of potato chips for a true deli experience.

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