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Meat
Food Flavour DNA
Nutritional Values
550kcal
35gProtein
45gCarbs
20gFat
4gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
πΎ Gluten
Corned Beef on Rye
How to order / say it
Say it
Corned Beef on Rye β [Korned Beef on Rye]
Order
I'd like a corned beef on rye, please.
Say locally
A hearty sandwich with corned beef layered on rye bread, often served with mustard.
Why try it?
This classic deli sandwich mirrors New York City's cultural tapestry and its vibrant deli scene, which originated from Eastern European Jewish immigrants. It reflects New Yorkers' penchant for hearty and robust flavors.
How it tastes
Savory corned beef is tender with a subtly spiced taste, perfectly contrasted by the tangy mustard and earthy, slightly sour rye bread. Each bite is both satisfying and rich in flavors.
Origin & History β first documented: 1910
Corned beef on rye traces back to early 20th century delis, introduced by Jewish immigrants. It quickly became a tradition in New York's Jewish delis, cemented by Katz's Deli and others as a lunchtime favorite.
Recipe
Ingredients
- π₯© 300 g corned beef
- πΎ 4 slices rye bread
- π₯£ 30 g mustard
- π₯ 100 g sauerkraut
- π₯ 50 g pickles
Method
- 1 Layer slices of corned beef on rye bread.
- 2 Spread mustard on another slice and top the meat.
- 3 Add sauerkraut and close the sandwich.
- 4 Serve with pickles on the side.
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