Best Homemade Corned Beef Sandwich

Name: Corned Beef Sandwich
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 2
Cuisine: American
Ingredients: 2 tablespoons of homemade Russian dressing(optional); 4 slices of rye bread; 2 tablespoons of melted unsalted butter; 4 ounces of sauerkraut; 2 tablespoons of mustard; 1/2 cup of pickled gherkins; 8 ounces of cooked corned beef; 4 slices of swiss cheese; 1 onion; 1 carrot; 1 potato; 5 cloves of garlic; 3 tablespoons of lime juice; 1 tablespoon of brown sugar; 6 cups of water; 1 pinch of rock salt; 1 pinch of black pepper

Sandwiches are one of the most popular ready-to-eat foods. When it is paired with tender corned beef and deli mustard it becomes an irresistible delicacy for meat lovers: Beef Sandwich.

American Cuisine

August 27, 2021

Difficulty Medium

Servings 2 people

Preparation 15 mins

Cooking 150 mins

Total 165 mins

Recipe Contents

Ingredients Directions Nutrition Equipments Tips

Ingredients

4 slices of rye bread
2 tablespoons of melted unsalted butter
4 ounces of sauerkraut
2 tablespoons of mustard
1/2 cup of pickled gherkins
8 ounces of cooked corned beef
4 slices of swiss cheese
1 onion
1 carrot
1 potato
5 cloves of garlic
3 tablespoons of lime juice
1 tablespoon of brown sugar
6 cups of water
1 pinch of rock salt
1 pinch of black pepper
2 tablespoons of homemade Russian dressing(optional)

Directions

Corned Beef

Put the brisket into a large deep saucepan and put the other ingredients along with the spice and salt.
Now, pour adequate water into the saucepan to cover the brisket.
Then, set the pan on the gas and keep the flame high and wait for the mixture to boil.
When it starts boiling, reduce the flame and keep it low and let the beef cook slow.
Cover the saucepan with a lid and cook it for at least 2 hours,
Take the beef out of the liquid and let it rest for 20 minutes. And, the corned beef is ready to be used in a corned beef sandwich.

Corned Beef Sandwich

Preheat the oven to 350°F.
Brush the unsalted butter on one side of the rye bread slices. Then, toast the slice for a few minutes, placing the butter side down on a hot cast-iron skillet.
Using a spoon spread a hefty amount of Russian dressing on the untoasted side of two bread slices. And on the other two bread slices spread the mustard.
Take one of the bread slices with mustard and top it with dill pickle relish. Top the other slice with a generous amount of sliced corned beef.
Place the swiss cheese sheet on the top of the beef and put it into the oven for 3 to 5 mins(wait for the cheese to melt).
Add the sauerkraut on top of the corned beef with melted cheese. At last, top the cheesy slice with the bread slice with dill pickle relish. Now cut the sandwich diagonally and it's ready to serve.

Sauerkraut Recipe

Sauerkraut Ingredients

1 cabbage
10 garlic
1 teaspoon of chili flakes
2 lemon
1 tablespoon of chickpea
1 tablespoon of rock salt
1 teaspoon of granulated sugar
4 bay leaf

Sauerkraut Directions

Discard the outer leaves of the cabbage. Wash and slice the other leaves.

Place chickpeas, bay leaves and garlic in jar.

Add lemon, sugar and red pepper and add salt water. Close the lid by placing a weight on the cabbage.

Every day, pour the water into another jar and pour it back into the jar to ventilate and ferment.

Soak in a cool place for 10 days.

Nutrition Facts

Serving Size 1 Corned Beef Sandwich

Serves 2

Amount Per Serving

Calories580

% Daily Value*

Cholesterol 92 mg30.7%

Sodium 1286 mg55.9%

Total Fat 34 g43.6%

Protein 31.2 g62.4%

*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Tips

While preparing a corned beef sandwich you can use any type of bread if rye bread is not available. But using rye bread will make the dish more traditional.
Try to cut thin slices of the corned beef to use in the Sandwich.
Deflate the excess water off the corned beef and the sauerkraut, before using them in the sandwich.

Rate This Recipe

Corned Beef sandwich is also known as corned beef on rye. This is a Jewish deli breakfast favorite. This delightful, messy dish has won millions of hearts with its juicy corned beef, mustard, pickle, and flavourful Russian dressing combination. Traditionally rye bread slices are used in this recipe instead of the common wheat bread.

Here in this recipe, we will learn how to prepare delightful homemade corned beef sandwiches.

Equipment for this recipe

Measuring Cup

Cutting Board

Saucepan

Baking Set

What Is The Difference Between A Reuben And A Corned Beef Sandwich?

Corned beef sandwiches are famous in the UK. Also, pickle and deli mustard is a must for preparing traditional corned beef sandwiches. But the Reuben sandwich is an American delight. It contains sauerkraut, swiss cheese, Russian dressing along with corned beef, and rye bread.

What Do You Put On Corned Beef Sandwiches?

While preparing the delicious corned beef sandwich, first toast the rye bread and spread mustard on it. Then put the dill pickle on one slice and top the other slice with corned beef and swiss cheese and put the slice with beef into the oven for melting the cheese. Finally, put some sauerkraut on the corned beef slice and top it with the other slice with dill pickle relish.

What To Serve with Corned Beef Sandwich?

Corned Beef Sandwich can be paired with extra deli mustard, pickle, or Russian dressing. You can also serve it with creamy potato soup, Sweet Potato Fries, Deviled Eggs, coleslaw, potato salad, and many other dishes.

Here are some our delicious recipes that you can serve with Corned Beef Sandwich:

How To Store Corned Beef Sandwich?

If you are planning to store your Corned beef sandwich, then keep an airtight container ready. You can store the meal in an airtight container for 5-7 days in a refrigerator.

Recipe Variation

Reuben sandwich is the most popular variation of corned beef sandwiches.

Reuben sandwich: This is popular in the United States. Sauerkraut, Swiss cheese, and Russian dressing or thousand island dressing are topped on rye bread and then broiled to serve hot.

Recipe byPetite Gourmets