Winnipeg Rye Corned Beef Sandwich
Hot corned beef piled on Winnipeg rye with mustard and a dill pickle.
🇨🇦Canada· Manitoba
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 520 kcal
Equipment
- •Steamer or covered pan
Nutrition
Per serving, approximate
- Calories
- 520 kcal
- fat
- 23 g
- carbs
- 42 g
- protein
- 34 g
- calories
- 520
Instructions
- 1
Steam the sliced corned beef over simmering water for 8 minutes until hot and loose.
- 2
Warm the rye slices briefly in a dry pan.
- 3
Spread mustard on both slices — no mayonnaise.
- 4
Pile the hot beef on thickly and close the sandwich.
- 5
Cut in half and serve with a pickle.
Chef's tips
Steam rather than fry the meat; corned beef dries out fast over direct heat.
Ingredient substitutions
- corned beef → smoked meat brisket
Storage
Assemble to order.
Common mistakes to avoid
- •Cold meat
- •Heavy dressings
Serving suggestions
Dill pickle and coleslaw
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