Corned Beef Sandwich – A Deli-Style Classic You Can Make at Home
A classic deli-style sandwich featuring tender corned beef, rye bread, and mustard — simple, satisfying, and full of flavor. Perfect hot or cold.
- Prep Time: 10 minutes
- Cook Time: 5 minutes (optional)
- Total Time: 15 minutes
- Yield: 4 sandwiches 1x
Ingredients
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8 slices rye bread
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1 lb cooked or deli-sliced corned beef (warm or cold)
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4 tsp deli mustard (or to taste)
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Optional: 4 slices Swiss cheese
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Optional: ½ cup sauerkraut, drained
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Butter or oil for grilling (optional)
Instructions
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If using cold corned beef, reheat slices with a splash of broth in a skillet or foil pouch.
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Toast or warm rye bread lightly.
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Assemble sandwiches: place 4 oz corned beef on each bottom slice, add mustard, and top with cheese or kraut if using.
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For grilled version: butter outside of bread, press sandwiches in skillet over medium heat until golden and cheese melts.
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Serve warm or cold with pickles or potato chips.
Notes
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Use marbled rye or pumpernickel for variety.
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Add Russian dressing for a Reuben-style version.
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Store leftover meat in the fridge for up to 4 days.