Name: Ultimate deli-style corned beef on rye sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 generously filled sandwiches
Ingredients: 6 slices rye bread (thick cut); 4 tbsp mayonnaise; 1/2 romaine lettuce heart (sliced); 340 g 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 red onion (sliced); 1 gherkin (thinly sliced)

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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.

And that’s what this recipe is all about – making an absolutely perfect deli-style sandwich with all the extras you’d hope for to make the corned beef really shine through. That includes 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.

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!

If you’d like to print this deli-style corned beef on rye sandwich recipe to try at home, just hit the grey PRINT button on the recipe card below.

Ultimate deli-style corned beef on rye sandwich

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: generously filled sandwiches

Author: Emily Leary

Quintessentially British corned beef piled high on rye bread with English mustard, pickles and smoked cheese for deli-style deliciousness.

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Metric - Ounces

Ingredients

6 slices rye bread thick cut
4 tbsp mayonnaise
1/2 romaine lettuce heart sliced
340 g 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 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!