Smoked Corned Beef On Rye Recipe
Thinly sliced brisket of corned beef, stacked high on rye bread.
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Ingredients
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Sandwich
For warming (optional)
Method
Preparation
Slice and arrange
If your smoked corned beef is not pre-sliced, slice it thinly across the grain. Lay out 6 slices of rye bread on a clean work surface. Spread approximately 1/2 tablespoon of yellow mustard on each slice of bread (use the remaining mustard for extra on the cut sandwich if desired).
Butter the outside faces of each slice of rye bread with the softened unsalted butter. This will help achieve a golden, crisp exterior when toasting or grilling the sandwich.
Assembling the sandwich
On three slices of bread (the non-buttered inside side), layer the smoked corned beef: divide the 1 lb of thinly sliced smoked corned beef evenly among them, stacking high to achieve a generous portion (roughly 5-6 oz per sandwich if making 3 sandwiches, or divide as needed for 2 very tall sandwiches).
Place two slices of Swiss cheese on top of the corned beef on each sandwich. Add two or three dill pickle slices on top of the cheese for a bright, tangy contrast. Sprinkle a light dusting (about 1/4 tsp) of coarse ground black pepper over the filling if desired.
Top each sandwich with the remaining bread slices, buttered side outward.
Cooking / Warming
Stovetop (recommended): Heat a large skillet or griddle over medium heat. Place sandwiches butter-side-down in the pan. Cook until the bread is golden brown and crisp, about 3-4 minutes, then flip and cook the other side 3-4 minutes until golden and the Swiss cheese is melted. Press lightly with a spatula or a heavy pan for even contact to melt the cheese and compact the stack.
Optional au jus warming (for extra moist corned beef): While sandwiches cook, warm the beef au jus (or light beef stock) with smoked paprika in a small saucepan over low heat until steaming. After the sandwiches are done, you can either dip the sandwich bottoms briefly into the au jus before plating for added moisture, or serve the warmed au jus in a small bowl alongside for dipping.
Oven method (alternative): Preheat oven to 375°F (190°C). Place assembled sandwiches on a baking sheet, buttered sides up, and bake for 8-12 minutes, flipping once halfway through, until bread is golden and cheese melted.
Finish and serve
Transfer sandwiches to a cutting board and let rest 1 minute. If desired, press down and cut each sandwich in half on the diagonal. Serve hot with pickle spears and a small bowl of warmed au jus for dipping (if using).
Adjust mustard or pickles to taste at the table.