American · Lunch
Cleveland corned beef sandwich
Thinly sliced corned beef simmers in beef stock then layers onto grilled rye bread with melted Swiss cheese, deli mustard, and dill pickle. The Cleveland-style build favors mustard over sauerkraut and sauce, finished griddled in butter until the bread crisps and cheese melts.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
620Calories
41.2gProtein
36.8gFat
31.5gCarbs
4.3gSugar
4.1gFiber
2180mgSodium
168mgChol
17.4gSat Fat
540mgPotassium
330mgCalcium
3.6mgIron
3.2mcgVitamin B12
1.5mgVitamin C
protein-rich
herb-salt
thirty-min-meals
all-time-classics
Instructions
1
Prep
Slice corned beef thin against the grain. Lay out rye bread, Swiss cheese, mustard, and pickle on counter for quick assembly.
2
Simmer
Warm corned beef slices in a small skillet with beef stock over medium-low heat for 3 minutes, turning once, until edges curl and meat is glossy.
3
Build
Spread mustard on one bread slice, layer warm corned beef and Swiss cheese on top, close with second slice.
4
Plate
Butter outside of both bread slices and griddle sandwich in skillet over medium heat for 4 minutes per side, pressing lightly, until rye is deep golden and cheese melts. Serve with pickle slices.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g corned beef
- 4 slices4 slices rye bread (about 2.5 oz/70g total)
- 2 oz56g Swiss cheese
- 2 tbsp2 tbsp deli mustard
- 2 tbsp28g butter
- 4 tbsp60ml beef stock
- 22 dill pickle (about 1 oz/28g)
