Entree: United States – Great Lakes United States (Cleveland, Ohio) – Cleveland-style Corned Beef Sandwich

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 2 lb (900 g) thinly sliced corned beef, deli-style, approx. usable weight
- 8 slices rye bread (about 10 oz / 280 g)
- 4 tbsp (60 g) unsalted butter, softened
- 1/2 cup (120 ml) spicy brown mustard or deli mustard
- 4 large dill pickles, cut into 8 spears (about 1 lb / 450 g)
- 1/4 tsp (1.5 g) coarsely ground black pepper (optional)
- Kettle-style potato chips, for serving (optional)

Instructions

Short Description:
A generous Cleveland deli–style sandwich piled high with thinly sliced corned beef on toasted rye, finished simply with spicy brown mustard and dill pickles. Hearty, straightforward, and built to satisfy as a main course.

Regional Notes:
This Cleveland variation emphasizes oversized portions of sliced corned beef on rye and is served simply with mustard and dill pickles rather than sauerkraut or Swiss cheese found in Reuben-style sandwiches. The focus is on deli-sliced corned beef piled high and served as a substantial single sandwich entrée.

1. If your corned beef is refrigerated, separate the slices and let them come close to room temperature for 20 minutes while you prep the bread and pickles. This makes the meat easier to pile and warms more evenly.
2. Spread butter thinly and evenly on one side of each slice of rye bread. Place the buttered side down and, on the other side of four slices, spread about 2 tbsp (30 ml) of spicy brown mustard each (reserve remaining mustard for extra at the table).
3. Warm a large skillet or griddle over medium-low heat. When hot, place 2 buttered-sides-down bread slices (mustard side up) in the skillet to toast the outside; toast until golden, about 2–3 minutes. Reduce heat if they brown too quickly.
4. While bread toasts, divide the corned beef into four equal piles (about 8 oz / 225 g per sandwich). Pile each portion into a loose stack on a plate and, if you prefer the sandwich warm, briefly warm the stacks on the skillet for 20–30 seconds per side—just long enough to take the chill off and make the meat pliable; avoid pressing into a crisper like a panini.
5. When the toasted bread slices in the skillet are golden, remove to a clean work surface with the mustard side facing up. Heap one pile of the warmed corned beef onto each mustard-spread slice. Season the corned beef lightly with a pinch of coarsely ground black pepper if desired.
6. Top each piled sandwich with the remaining toasted rye slice, buttered side up. Press gently to compact the sandwich slightly without flattening it completely.
7. Using a sharp knife, cut each sandwich in half on the diagonal. Plate each sandwich with two dill pickle spears (one from each side of the same pickle) and a handful of kettle chips if using.
8. Serve immediately with extra mustard on the side for spreading. Enjoy each sandwich as a substantial main course—Cleveland deli style.