Corned beef on rye is a classic American sandwich. It features corned beef topped with Swiss cheese, pickles, and a spicy homemade Russian dressing served on toasted rye bread. The main ingredient, corned beef, is a salt-cured beef product. The term "corned" comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. In addition to the corned beef, another important ingredient of this sandwich is the spicy Russian dressing. Although it can be purchased in a bottle from the grocery store, Russian dressing is easily homemade with ingredients such as ketchup, mayonnaise, Worcestershire sauce, and hot sauce, like in this recipe.
Recipe Servings: 2
Ingredients
- ½ cup mayonnaise
- 1 Tbsp onion, minced
- 2 Tbsp ketchup
- ½–1 tsp hot sauce
- ½ tsp Worcestershire sauce
- ¼ tsp paprika
- ¼ tsp kosher salt
- Butter, as needed
- 4 slices rye bread
- 8–10 corned beef, thinly sliced
- 8–10 pickle slices
- Freshly ground black pepper, to taste
- 4 slices Swiss cheese
Directions
- Combine the mayonnaise, onion, ketchup, hot sauce, Worcestershire sauce, paprika, and salt in a small bowl, stirring until smooth. Makes about ¾ cup of dressing.
- Place a large griddle or frying pan over medium to medium-high heat.
- Butter one side of all four slices of rye bread.
- Spread dressing generously on the unbuttered side of two slices of bread.
- Layer the corned beef, pickles, black pepper, and Swiss cheese on top of the dressing on each of the two slices of bread.
- Place the remaining two slices of rye bread, buttered side up, on top to create two sandwiches.
- Transfer the sandwiches to the hot pan and cook for 4–6 minutes until the cheese has melted, flipping halfway through.
- Remove the sandwiches from the heat, cut them in half, and serve warm with any remaining dressing on the side for dipping.
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