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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.
For 4 servings
Gently steam the corned beef.
Prepare the bread.
Assemble the sandwiches.
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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.
This jewish_american recipe takes 15 minutes to prepare and yields 4 servings. At 766.1 calories per serving with 47.44g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve immediately.
Add 1/4 cup of drained sauerkraut and 1-2 tablespoons of Russian or Thousand Island dressing on top of the corned beef. Butter the outside of the bread and grill in a pan until golden brown and the cheese is melted.
Swap the sauerkraut for coleslaw to make a 'Rachel', another deli classic.
While rye is traditional, pumpernickel or a sturdy sourdough also work well.
Use a horseradish-infused mustard or add a thin layer of prepared horseradish for an extra kick.
Corned beef is packed with high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This sandwich provides significant amounts of iron, crucial for preventing anemia and transporting oxygen in the blood, and Vitamin B12, which is vital for nerve function and energy production.
Beef is a good source of zinc, a mineral that plays a key role in supporting a healthy immune system, wound healing, and cell growth.
A typical Corned Beef on Rye sandwich with about 6 oz of meat, Swiss cheese, and mustard can contain approximately 600-800 calories, depending on the thickness of the bread and the fat content of the beef.
While delicious, this sandwich is best enjoyed in moderation. It is high in protein and provides iron and vitamin B12, but it is also very high in sodium and saturated fat. It's considered an indulgent meal rather than a daily healthy choice.
Steaming is the absolute best method. It gently heats the meat while adding moisture, resulting in a tender, juicy texture. If you don't have a steamer, you can place the meat in a colander over a pot of simmering water and cover it.
This sandwich is best assembled and eaten immediately while the meat is warm. Making it ahead of time can result in soggy bread and cold, less tender meat. You can, however, have all your ingredients prepped and ready for quick assembly.
Both are cured beef brisket. The main difference is the final cooking method. Corned beef is typically boiled or steamed, while pastrami is smoked after being cured. Pastrami also has a distinct black pepper and coriander spice rub.
A Jewish-style rye bread, which is often denser and has a chewier crust, is ideal. Whether you choose seeded (with caraway seeds) or unseeded is a matter of personal preference. Ensure it's sliced relatively thick to hold the fillings.