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Ultimate Deli-Style Corned Beef on Rye Sandwich Recipe
Quintessentially British corned beef piled high on rye bread with English mustard, pickles and smoked cheese for deli-style deliciousness.
Prep Time
10
minutes
mins
Cook Time
5
minutes
mins
Total Time
15
minutes
mins
Course:
Lunches and quick-cook meals
Cuisine:
American
Servings:
2
generously filled sandwiches
Author:
Emily Leary
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
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
Calories:
906
kcal
|
Carbohydrates:
57
g
|
Protein:
39
g
|
Fat:
57
g
|
Saturated Fat:
20
g
|
Cholesterol:
124
mg
|
Sodium:
2391
mg
|
Potassium:
954
mg
|
Fiber:
8
g
|
Sugar:
10
g
|
Vitamin A:
2585
IU
|
Vitamin C:
52.3
mg
|
Calcium:
504
mg
|
Iron:
5.3
mg
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