Fancy an absolutely perfect deli-style sandwich with all the extras you’d hope for to make the corned beef really shine through? Try savoury rye bread griddled to perfection, English mustard for a little extra kick, pickles for that hit of acidity and plenty of smoked cheese to round out the flavours. And, of course, lettuce, onion and tomatoes for extra deliciousness and crunch.
There are few foods that are so quintessentially British as corned beef. And it’s still as loved today as it was a hundred years ago.
Princes Corned Beef is the nation’s favourite corned beef brand and for good reason – it’s as tasty as it is convenient. Easy to store in the cupboard for whenever you need it, it goes fantastically in everything from a pasta sauce to stews, but of course there is one dish that it is rather famous for – the corned beef sandwich.
While the sandwich may look worthy of a fancy deli counter, it’s super simple to make, super affordable and takes hardly any time to prepare. If you’re looking for a treat at lunchtime to fill you up, you’ll be absolutely delighted with this nostalgic snack.
Ingredients
- 6 slices thick cut rye bread
- 4 tbsp mayonnaise
- 1/2 romaine lettuce heart, sliced
- 1 can Princes Corned Beef, cut into 1/2 cm slices
- 2 tsp English mustard
- 4 smoked cheese slices
- 1 beef tomato, sliced
- 1/2 red onion, sliced
- 1 whole gherkin, thinly sliced
Instructions
Spread both sides of all six slices of bread thinly with mayonnaise. Warm the griddle pan over a medium heat, then toast the bread on both sides until griddle lines appear.
Lightly griddle your Princes Corned Beef, then top two pieces of toast with lettuce and a generous pile of corned beef. Spread two further slices of toast with mustard.
Place the mustard-covered toast on top of your sandwich, mustard side down.
Top with the smoked cheese
Add the tomatoes and onion.
Top with the gherkins and more of the sliced lettuce.
Put the final two slices of toast on top to complete your sandwich. Pierce all the way through with a wooden skewer in two places.
Cut diagonally with a sharp serrated knife.
Enjoy!
What’s your favourite thing to add to a corned beef sandwich?
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Ultimate deli-style corned beef on rye sandwich
Ingredients
- 6 slices rye bread thick cut
- 4 tbsp mayonnaise
- 1/2 (0.5 ) romaine lettuce heart sliced
- 340 g (1 can) Princes Corned Beef (1 can) cut into 1/2 cm slices
- 2 tsp English mustard
- 4 slices smoked cheese
- 1 beef tomato sliced
- 1/2 (0.5 ) red onion sliced
- 1 gherkin thinly sliced
Instructions
- Spread both sides of all six slices of bread thinly with mayonnaise.
- Warm the griddle pan over a medium heat, then toast the bread on both sides until griddle lines appear.
- Lightly griddle your Princes Corned Beef.
- Top two pieces of toast with lettuce and a generous pile of corned beef.
- Spread two further slices of toast with mustard.
- Place the mustard-covered toast on top of your sandwich, mustard side down.
- Top with the smoked cheese.
- Add the tomatoes and onion.
- Top with the gherkins and more of the sliced lettuce.
- Put the final two slices of toast on top to complete your sandwich.
- Pierce all the way through with a wooden skewer in two places.
- Cut diagonally with a sharp serrated knife. Enjoy!
Video
Nutrition
This is a commissioned post for Princes.
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More corned beef recipes to try
If you loved these ideas, why not visit my lunches and quick cook meals recipe section for even more easy lunch inspiration.
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Stephanie says
Oh yummy! I use to have corned beef when I was a child but need to try this sandwich. Off to pin!
Emily Leary says
It’s a great update to the classic corned beef sandwich we remember from childhood!
Chloe Ciliberto says
Oh wow I haven’t had corned beef in years. You’ve just reminded me it still exists. I used to love having this in my sandwiches when I was at school. I think i’m going to pick some up on my next food shop. On rye bread sounds even more delicious. x
Emily Leary says
It is one of those childhood throwbacks isn’t it. I hope it’s as good as you remember!