Corned Beef Sandwiches are a classic and satisfying choice for a hearty meal, whether for lunch or dinner. Packed with tender, flavorful corned beef slices, these sandwiches are traditionally paired with tangy mustard, crunchy pickles, and rye bread, creating a perfect balance of textures and flavors. Whether you opt for a simple deli-style sandwich or load it up with sauerkraut and Swiss cheese for a Reuben twist, this sandwich is a delicious way to enjoy the rich, savory taste of corned beef. Ideal for using up leftover corned beef or enjoying it fresh from the deli, these sandwiches are quick to assemble and always hit the spot.
Ingredients:
- 1 lb corned beef, thinly sliced
- 8 slices rye bread
- 4 tablespoons Dijon or yellow mustard
- 4 slices Swiss cheese (optional)
- 1 cup sauerkraut, drained (optional)
- 4 tablespoons butter, softened
- 4 dill pickles, sliced (for serving)
Instructions:
- Prepare the Bread:
- Spread 1 tablespoon of mustard on one side of each slice of rye bread.
- Assemble the Sandwiches:
- Place a generous portion of corned beef on four slices of the bread, over the mustard.
- If using, add a slice of Swiss cheese on top of the corned beef.
- Top with a spoonful of sauerkraut, if desired.
- Place the remaining bread slices on top, mustard side down, to form sandwiches.
- Grill the Sandwiches:
- Heat a large skillet or griddle over medium heat.
- Spread softened butter on the outside of each sandwich.
- Place the sandwiches in the skillet and cook until the bread is golden brown and the cheese (if using) is melted, about 3-4 minutes per side.
- Serve:
- Remove the sandwiches from the skillet and let them cool slightly.
- Cut each sandwich in half and serve with sliced dill pickles on the side.
Enjoy your Corned Beef Sandwiches, a classic deli favorite that’s perfect for a quick, flavorful meal!
