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.
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
- 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!
Cook it from the original
This recipe comes from amummytoo.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on amummytoo.co.uk