Corned beef leftovers are begging to be turned into these classic deli-style corned beef sandwiches. Made with just a few ingredients stacked between two slices of toasted rye bread – who knew a simple sandwich could taste SO good?
What Makes This Recipe So Good
- Piles and piles of delicious savory meat. Seriously, do not skimp on the corned beef! It truly is the star of the show.
- There’s no easier meal, but this ain’t your average, boring ol’ sandwich. It’s a delicious, juicy corned beef sandwich with a curated selection of condiments that will blow your taste buds away!
- Gently toasted rye bread brings out that nutty rye flavor while adding a nice crunch to these sandwiches. This recipe takes not only taste, but also texture, into account – which to me is equally as important!
Rye Bread – Any type of rye bread works! My favorite is a rustic rye with a nice crispy crust – yum!
Russian Dressing – Consider this the “secret sauce”. A base of mayonnaise and ketchup with a bit of horseradish and other spices makes Russian dressing the perfect addition to this recipe.
Dill Pickle Relish – Adds to the brininess of the salt-cured corned beef! If you love pickles on your sandwiches, you’ll go crazy for dill pickle relish.
- Have fun with this recipe! Add more or less of any ingredient to totally customize it to your liking.
- Swiss cheese would make a great addition. Add a few slices, then toast your sandwich in a hot pan with butter for a few minutes per side or until the cheese has melted. Or, if you have a panini press, you can throw it in there for just a couple of minutes.
- Homemade corned beef makes the BEST corned beef sandwiches. I used this sous vide version in my sandwiches and oh man was it good! If you don’t feel like making your own, a thinly-sliced, store-bought corned beef would work great in this recipe as well.
Other Delicious Sandwich Recipes
- 4 slices rye bread
- ½ pound corned beef sliced
- ¼ cup Russian dressing
- 2 tablespoons dill pickle relish
- ¼ cup sauerkraut
- Lightly toast bread and spread 1 tablespoon of russian dressing on each slice.
- On half of the slices, spread 1 tablespoon each of dill pickle relish.
- Layer the relish halves with corned beef and sauerkraut before topping with the remaining slice of bread.
- Rye Bread – If you don’t like rye bread, use a whole grain or multigrain bread instead.
- Russian Dressing – For a Russian dressing substitute, use dijon mustard or 1000 Island dressing instead.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.