Corned Beef Sandwich Recipe
Corned Beef, Grilled Onions, Swiss Cheese, Dijon Mustard, Rye Bread
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Ingredients
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Sandwich
Grilled Onions
Optional (for serving)
Method
Grilled Onions
- 1
Slice onions
Peel the yellow onion and cut it into thin rings or half-moons (about 1/8–1/4 inch thick). Separate the rings slightly so they cook evenly.
- 2
Cook onions
Heat a 10-inch skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When butter melts and starts to sizzle, add the sliced onions in a single layer or slightly piled. Reduce heat to medium-low and cook, stirring every 2–3 minutes, until onions are soft and deeply golden (about 18–22 minutes).
- 3
Sandwich Assembly & Grilling
- 4
Prepare bread
Lightly spread about 1/2 tablespoon of softened butter on the outside face of each slice of rye bread (all four slices). This will be the exterior for grilling.
- 5
Spread mustard
Turn the bread over so the buttered side faces out. Evenly spread 1/2 tablespoon Dijon mustard on the inside face of each slice (total 2 tablespoons).
- 6
Assemble sandwiches
On two slices of bread (mustard-side up), divide the 1/2 lb thinly sliced corned beef between them. Top the corned beef with the warm grilled onions (divide evenly) and place 2 slices of Swiss cheese on each sandwich. If using pickles or a small spoonful of coleslaw, add them now between the meat and cheese or on the side as preferred. Close sandwiches with the remaining mustard-spread bread slices, buttered side out.
- 7
Grill sandwiches
Heat a clean skillet or griddle over medium-low heat. Place the sandwiches butter-side down and grill gently for 3–4 minutes, pressing lightly with a spatula or a heavy pan until golden brown and crisp. Flip and grill the other side another 3–4 minutes, or until the cheese is melted and bread is evenly browned. If the cheese needs more time to melt, lower heat and cover pan briefly (30–60 seconds).
- 8
Rest and slice
Remove sandwiches from the skillet and let rest 1–2 minutes to set. Using a sharp knife, cut each sandwich in half on the diagonal or down the middle. Serve hot with pickles or coleslaw if desired.