Make a classic New York City deli corned beef sandwich right at home. This flavorful sandwich is a staple, especially after St. Patrick's day, and a great way to use up leftover corned beef.
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Why is corned beef so popular in New York City?
Corned Beef is a staple in Jewish Delicatessens throughout New York City. The oldest Delicatessen Katz’s opened in 1888 and serves traditional brined corned beef and pastrami sandwiches. More amazing Jewish Delicatessens and restaurants opened up over the years, soon making corned beef a New York City specialty. It’s a staple for New Yorkers and visitors, a must try.
Corned beef for years has been more popular than pastrami. Recently, the last thirty years, pastrami has taken the reign, a combination of both corned beef and pastrami is the best.
Check out this easy deli-style corned beef recipe made in the slow cooker and how to make a corned beef spice packet, only 5 ingredients.
Rueben Sandwich vs NYC Corned Beef Sandwich
Both sandwiches are served warm.
Rueben - Sliced corned beef, Swiss cheese, saukraut, Russian or thousand island dressing on rye bread.
NY Corned Beef - Sliced corned beef, deli mustard, on rye bread. Side of pickles and coleslaw.
Where to find the best corned beef sandwich in NYC?
When visiting New York City Sarge’s, Katz’s, 2nd Ave Deli, Pastrami Queen, Liebman’s Deli, and David’s Brisket House are diner’s favorites.
What makes the best New York corned beef sandwich?
The perfect New York corned beef sandwich is flavorful, thick, and stacked high corned beef with deli mustard or russian dressing on rye bread. Served with a side of coleslaw and pickles. You can put that coleslaw right on the sandwich.
What sides are served with a corned beef sandwich?
Popular choices are pickles and coleslaw. This sandwich has so much corned beef, I barely need any other sides. Other side choices are french fries, macaroni, and potato salad.
Step by Step Photos
- Start with two slices of rye bread. It can be untoasted or toasted.
2. Smear on your deli mustard or russian dressing.
3. Two more slices of rye bread to stack corned beef.
4. Stack warm sliced corned beef.
5. Pile your corned beef nice and high. Thick sandwich is NYC style.
5. Top with slices of rye bread with the dressing. Cut it down the middle. Enjoy.
FAQ & Tips
What condiments are served with a corned beef sandwich?
You can be team traditional which is deli mustard or non-traditional russian dressing.
How much corned beef to serve on the sandwich?
About ¾ - 1 lb of corned beef per sandwich would be very filling. A 3-4 lb brisket prior to cooking would have about four servings.
How to reheat leftover corned beef?
After refrigerating corned beef it can try out a bit. When reheating in the microwave or the oven add a little water for moisture.
In the microwave to warm up 1 lb of meat, I would dampen a paper towel and microwave for about 1 minute to 90 seconds (microwave watts and times can vary).
In the oven to warm 1 lb of meat, I would sprinkle with a touch of water, wrap it in parchment and foil, bake at 375 Fahrenheit for 15-20 minutes.
New York Corned Beef Sandwich
Equipment
- Knifes (Spread and Cut)
- Fork
- Spoons
- Plate
- Parchment Paper
Ingredients
- 1 ½ lbs Warm Cooked Sliced Corned Beef (Recipe)
- 4 Slices Untoasted or Toasted Rye Bread
- Deli Mustard
- Russian Dressing
- Coleslaw
- Pickles
Instructions
- Start by spreading your condiment of choice (Mustard or Russian dressing) onto your two rye bread slices.
- Stack your warm sliced corned beef and top with the other two rye bread slices.
- Cut the sandwiches down the middle. Put them on plates.
- Serve with a side of coleslaw and pickles. Enjoy.
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