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The quintessential Jewish deli classic. Tender, salty corned beef is steamed until succulent, piled high on soft rye bread, and slathered with spicy brown mustard. A simple yet incredibly satisfying sandwich.
For 4 servings
Steam the Corned Beef
Prepare the Bread
Assemble the Sandwiches
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The quintessential Jewish deli classic. Tender, salty corned beef is steamed until succulent, piled high on soft rye bread, and slathered with spicy brown mustard. A simple yet incredibly satisfying sandwich.
This jewish_american recipe takes 15 minutes to prepare and yields 4 servings. At 735.15 calories per serving with 50.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Serve Immediately
Make it a Reuben by using toasted rye bread, adding a layer of drained sauerkraut, and swapping the mustard for Russian or Thousand Island dressing.
A variation of the Reuben, the Rachel uses coleslaw instead of sauerkraut and often features pastrami or turkey instead of corned beef.
While rye is classic, pumpernickel, marble rye, or a sturdy sourdough also work well.
For extra flavor, consider adding caramelized onions or a slice of raw sweet onion.
Corned beef is rich in high-quality protein, which is essential for building and repairing tissues, including muscle.
This sandwich provides a significant amount of heme iron, a form that is easily absorbed by the body and is crucial for preventing anemia and maintaining energy levels.
Vitamin B12, abundant in corned beef, is vital for nerve function and the formation of red blood cells.
A single corned beef sandwich, including the optional Swiss cheese, contains approximately 700-750 calories, depending on the thickness of the bread and the fat content of the beef.
While delicious, a corned beef sandwich is typically high in sodium and saturated fat, so it's best enjoyed in moderation. However, it is an excellent source of protein, iron, and Vitamin B12.
If you don't have a steamer, you can heat the beef in a skillet. Add the sliced beef and a tablespoon of water to a non-stick skillet, cover, and heat over low-medium heat for 2-3 minutes until warmed through. You can also microwave it in 20-second intervals, but steaming yields the best texture.
This sandwich is best served immediately after assembling to prevent the bread from getting soggy. If you need to prep ahead, you can have the ingredients ready, but only steam the meat and assemble just before eating.
Both seeded and unseeded rye bread are traditional and work perfectly. Seeded rye adds a nice texture and flavor from the caraway seeds. Marble rye is another great option for visual appeal.