Corned Beef Sandwich Rye Pickles (Printable Version)

Tender corned beef and pickles layered on rye bread with mustard and optional Swiss cheese.

# What You Need:

→ Bread & Spreads

01 - 4 slices rye bread, preferably seeded
02 - 2 tablespoons yellow or spicy brown mustard

→ Meats

03 - 7 oz sliced corned beef

→ Vegetables & Pickles

04 - 4-6 dill pickle slices or whole pickles sliced lengthwise
05 - 2-4 leaves crisp lettuce, optional

→ Cheese, Optional

06 - 2 slices Swiss cheese

# How to Make It:

01 - Lay out the rye bread slices on a clean cutting board or work surface.
02 - Spread mustard evenly on one side of each bread slice, ensuring full coverage to the edges.
03 - Place a slice of Swiss cheese on two of the bread slices, positioning it to maximize coverage.
04 - Distribute half the corned beef slices evenly over each cheese-topped bread slice, creating an even layer without overstuffing.
05 - Arrange pickle slices and lettuce leaves on top of the corned beef layers as desired.
06 - Complete the sandwiches by placing the remaining bread slices on top, mustard side facing down.
07 - Slice each sandwich diagonally or vertically in half and serve immediately while bread remains fresh.

# Expert Tips:

01 -
  • The mustard cuts through the rich beef like a bright tangy melody
  • It comes together in literally ten minutes on your laziest days
  • Something about rye bread makes everything feel more honest and good
02 -
  • Cold corned beef slices better so try to buy it the day before or chill it in the fridge for thirty minutes
  • The mustard on both pieces of bread is non negotiable because it keeps the bread from getting soggy
03 -
  • Ask for your corned beef sliced paper thin at the deli counter
  • Letting the sandwiches sit for two minutes before cutting makes them hold together better

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