Corned Beef & Cheese Recipe

Prepare bread and spread

Place 6 slices of bread on a work surface. In a small bowl stir together the Dijon mustard and mayonnaise until smooth. Evenly spread the mustard-mayo mixture on one side of each slice of bread. On the opposite side of 3 slices, spread about 1/2 tablespoon softened butter each (these will be the exterior sides for grilling).

Layer corned beef and cheese

On the three slices with mustard-mayo (not the buttered sides), divide the corned beef evenly—approximately 4 oz per sandwich (12 oz total divided by 3). Fold the corned beef slices if needed to fit. Top the corned beef with two slices of Swiss cheese each (6 slices total). Add 1–2 dill pickle slices per sandwich if using, and sprinkle a little coarse ground black pepper over the filling. Place the remaining bread slices, buttered-side-up, on top to form 3 sandwiches.

Pan-grill method (recommended)

Heat a large nonstick or cast-iron skillet over medium-low to medium heat. Once warm, place two sandwiches in the skillet, buttered side down. Use a spatula or a second heavy pan to press down lightly on each sandwich to promote even contact. Cook for 3–4 minutes until the bottom is golden brown and cheese starts to soften. Carefully flip each sandwich, press again, and cook another 3–4 minutes until the other side is golden and the cheese is fully melted. If the bread is browning too quickly before the cheese melts, reduce heat slightly and cover the skillet for 1–2 minutes to trap heat.

Oven-finish method (alternative)

Preheat oven to 350°F (175°C). After browning both sides in the skillet about 2 minutes per side to color the bread, transfer sandwiches to a baking sheet and finish in the oven for 5–7 minutes, or until cheese is melted through.

Make dipping sauce

If you want a warm dipping sauce (like a light au jus), melt 1 tablespoon butter in a small saucepan over medium heat. Stir in 1 teaspoon flour and cook for 30–45 seconds to form a roux. Gradually whisk in 1 cup beer or beef broth until smooth. Add 1 teaspoon Dijon mustard and simmer gently for 3–4 minutes until slightly thickened. Season to taste with a pinch of salt and pepper. Keep warm; serve in small bowls alongside the sandwiches for dipping.

Cut each sandwich in half on the diagonal. Serve immediately with the optional hot melt sauce for dipping, extra pickles on the side, and any remaining mustard. Enjoy while hot.