A corned beef sandwich is as easy to put together as putting a few pieces of corned beef between a couple of bread slices. To make a first-rate corned beef sandwich, you have to include specific ingredients that bring out the flavour of the beef perfectly. As always, it takes a little experimentation to match the ingredients to taste, but the actual assembly is simple enough for any bachelor or college student to manage.
Lay out two large pieces of bread. Rye bread is ideal , but you could probably get away with pumpernickel in a pinch. The bread should be as fresh as possible, baked the same day if you can find it.
Slice a measure of corned beef as thinly as possible: deli thin, so that each piece can fold over on itself like tissue paper. You can buy pre-sliced corned beef in most grocery stores, or slice it yourself. If you slice it yourself, slice against the grain of the beef, and make sure the beef is cold when you do so.
Spread a small amount of Grey Poupon or similar Dijon mustard on the bread. You want enough to cover the bread in a thin coating, but no more than that. The mustard needs to give the sandwich a little bite, but not overwhelm the other ingredients.
Place slices of corned beef on top of the mustard on one piece of bread. Here is where personal taste gets involved. Add as much or as little beef as you like to taste: you want it to be the predominant taste in the sandwich, but like the mustard, it shouldn't eclipse the other ingredients.
Place a slice of Swiss cheese on the remaining piece of bread. Again, it's purely a question of personal taste how much you use. One or two slices is normally sufficient for most palates.
Put the two halves of the bread together to form a sandwich.
Heat up a grill or a frying pan over an open stove. You can use a pancake grill or even just a toaster over if you need to. Grill the sandwich until the cheese just begins to melt , then remove it from the heat. Serve it with cole slaw, sauerkraut or home fries.
If you like, you can substitute the mustard with Thousand Island dressing. It provides a sweetness to the corned beef sandwich that some people prefer.