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Ultimate deli-style corned beef on rye sandwich

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Published on 8 January, 2018
Last Updated on 11 July, 2018 by 24 Comments

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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.

Princes corned beef is used to create this delicious deli-style corned beef on rye 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.

The finished deli-style corned beef on rye sandwich, shown alongside garnish and crisps

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.

Toasted rye bread, the basis for this corned beef sandwich

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.

Preparing the deli-style corned beef on rye sandwich by adding lettuce and slices of corned beef, as well as mustard

Place the mustard-covered toast on top of your sandwich, mustard side down.

Assembling the deli-style corned beef on rye sandwich

Top with the smoked cheese

Smoked cheese is layered into the sandwich

Add the tomatoes and onion.

This deli-style corned beef on rye sandwich also features tomatoes and red onion

Top with the gherkins and more of the sliced lettuce.

Gherkins and lettuce are added to the final layer of the sandwich

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.

Skewered deli-style corned beef on rye sandwich

Cut diagonally with a sharp serrated knife.

The corned beef sandwiches are sliced diagonally for a deli-inspired presentation

Enjoy!

Deli-style corned beef on rye sandwiches served with crisps

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

Course: Lunches and quick-cook meals
Keyword: beef, lunch, sandwich
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2 generously filled sandwiches
Calories: 906 kcal
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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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
Metric - Ounces

Instructions

  1. Spread both sides of all six slices of bread thinly with mayonnaise. 

  2. Warm the griddle pan over a medium heat, then toast the bread on both sides until griddle lines appear.

  3. Lightly griddle your Princes Corned Beef.

  4. Top two pieces of toast with lettuce and a generous pile of corned beef. 

  5. Spread two further slices of toast with mustard.

  6. Place the mustard-covered toast on top of your sandwich, mustard side down.
  7. Top with the smoked cheese.
  8. Add the tomatoes and onion.
  9. Top with the gherkins and more of the sliced lettuce.

  10. Put the final two slices of toast on top to complete your sandwich. 

  11. Pierce all the way through with a wooden skewer in two places.

  12. Cut diagonally with a sharp serrated knife. Enjoy!

What’s your favourite thing to add to a corned beef sandwich?

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The ultimate deli-style corned beef on rye sandwich. A delicious take on the much-loved corned beef sandwich, on rye bread and served deli-style. Find the recipe at amummytoo.co.uk #recipe #sandwiches

If you loved this post, why not visit my lunches and quick cook meals recipe section for more easy lunch inspiration.

This is a commissioned post for Princes.

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Comments

  2. 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

    Reply

  8. oh i have a tin of this in the fridge so will be making this at some point this week!! we love corned beef and the kids often request my corned beef hash – its a family favourite!

    Reply

  9. This is definitely what I would call a quintessentially British sandwich filling and I know that my foster mum especially is a big fan of corned beef. She loves it!

    Reply

  10. We’re not the biggest fans of corned beef.but the way you’ve styled the deli sandwiches makes it look delicious. I think it was because my mummy was force fed corned beef as a child and she went off it. Going to give it another shot!

    Reply