Jul 14 2026

The Rubino Recipe

Time25m

Serves2

Fresh sliced corned beef, melted swiss cheese, coleslaw, house-made dijonnaise sauce, and sliced tomato, served on grilled milwaukee rye bread.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Dijonnaise Sauce
In a small bowl, mix together the Dijon mustard and mayonnaise until well combined. Set aside.
2
Slice the Tomato
Wash the tomato and slice it into thin rounds. Set aside for assembly.

3
Layer Ingredients
On two slices of rye bread, spread a generous amount of the dijonnaise sauce. Top with a layer of corned beef, followed by a slice of Swiss cheese, coleslaw, and slices of tomato.
4
Top and Prepare to Grill
Place the other two slices of rye bread on top to complete the sandwich.

5
Heat the Grill
Preheat a skillet or griddle over medium heat. You can add a bit of butter or oil to prevent sticking.
6
Grill the Sandwich
Place the assembled sandwiches on the skillet and grill for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted.

7
Slice and Serve
Once grilled, remove the sandwiches from the skillet. Let them cool for a minute, then slice in half and serve hot.