Corned Beef on Rye

History

Corned beef on rye is a cornerstone of the American Jewish delicatessen, brought by Eastern European Jewish immigrants who cured beef brisket in salt brine — "corning" refers to the coarse corns of salt used to preserve it. Served hot, hand-sliced, and piled on rye with deli mustard, it became a lunchtime icon in the delis of New York and Chicago through the 20th century. Unlike pastrami — which is corned beef that's then rubbed with pepper and spices and smoked — corned beef is simply brined and gently simmered, giving it a cleaner, brinier, less peppery flavor.

Ingredients

• Seeded rye bread
• Corned beef (brined beef brisket, sliced hot)
• Deli or yellow mustard
• Dill pickle slices
• (Optional) Swiss cheese

How to Make

1. 1Simmer or steam the corned beef until hot and tender.
2. 2Lay two slices of rye bread on a board and spread one (or both) with mustard.
3. 3Pile the hot, thinly sliced corned beef high on one slice.
4. 4Add pickle slices (and Swiss, if using), close the sandwich, and slice in half.