Corned Beef Sandwich
A hearty and delicious corned beef sandwich featuring tender slices of beef, creamy cheese, tangy horseradish mayo, and crunchy pickles on golden-brown sourdough bread.
Ingredients
Main Ingredients
- 1/2 Tbsp cooking oil or olive oil
- 1 Tbsp butter, softened (or margarine for a dairy-free option)
- 1-2 Tbsp corned beef, sliced (approximately 5 oz)
- 2 slices mozzarella cheese
- 2 slices sourdough bread
- 1 Tbsp horseradish mayo (plus more for dipping)
- 6 pcs dill pickle chips
Instructions
Preparation
- Butter one side of each slice of sourdough bread thoroughly. Place the buttered side down on a sheet of waxed paper.
- Heat the cooking oil in a skillet over medium heat.
- Add the sliced corned beef to the skillet, ensuring the meat warms up and soaks in the flavors.
- Lay the mozzarella cheese slices over the corned beef and cover the skillet with a lid for a few minutes to melt the cheese.
- Transfer the warm, cheesy corned beef to a plate and cover to keep warm.
Assembly and Cooking
- Place one slice of the buttered bread, butter side down, in the skillet over medium heat.
- Move the warmed corned beef and melted cheese onto this slice of bread.
- Layer the dill pickle chips over the corned beef and cheese, and add horseradish mayo.
- Top with the second slice of bread, ensuring the buttered side is facing up.
- Grill until the bottom side turns golden brown, then gently flip to grill the other side.
- Once both sides are golden, remove the sandwich and let it sit for a moment before slicing in half.
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Notes
Enjoy with sides like potato chips, fries, or a salad. For variations, try a Reuben sandwich or a spicy corned beef sandwich.