Ingredients
Scale
- 1 lb cooked corned beef, thinly sliced
- 4 slices thick-cut rye bread
- 2 tbsp sharp yellow mustard
- 2 slices Swiss cheese
- 1 tbsp unsalted butter, softened
- 1 small red onion, very thinly sliced
- 1/4 cup red wine vinegar
- 1 tbsp sugar
- 1/2 tsp kosher salt
- Fresh dill, for garnish (optional)
Instructions
- In a small bowl, combine sliced red onion, red wine vinegar, sugar, and salt. Stir and let sit for at least 10 minutes (or up to 1 hour in fridge).
- Preheat a skillet over medium heat.
- Butter one side of each rye bread slice.
- Layer corned beef and Swiss cheese between 2 bread slices (buttered sides out). Repeat for second sandwich.
- Place sandwiches in skillet and toast until golden and cheese is melted, about 3–4 minutes per side.
- Remove sandwiches from skillet and let rest 1 minute.
- Drain pickled onions and spoon a few over each sandwich. Garnish with fresh dill, if desired.
- Serve warm with extra mustard on the side.
Notes
- For extra authenticity, use corned beef brisket that’s been poached in its original spice packet and beer before slicing thin.
- For a quicker version, use high-quality deli corned beef and skip slow poaching.
- Make pickled onions ahead—they keep for up to 3 days in the fridge.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: Irish-American
Nutrition
- Serving Size: 1 sandwich
- Calories: 620 Kcal
- Sugar: 8g
- Sodium: 1850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 95mg
