Corned Beef Sandwich With Black Pepper Mayo

Corned Beef Sandwich With Black Pepper Mayo
4.5 from 2 ratings
If you've been heading to the delicatessen every time you crave a corned beef sandwich, we're here to tell you that you can make a restaurant-quality one at home in just 10 minutes. We recommend enjoying this sandwich warm on delicious rye bread with zesty, peppery horseradish mayo. You can toast the rye bread if desired, but I like the texture of untoasted bread with warm corned beef. 
Prep Time
Cook Time
Warm Corned Beef sandwich with Black Pepper Mayo recipe
Total time: 9 minutes
  • 3 tablespoon mayonnaise
  • 1 teaspoon prepared horseradish
  • 1/2 teaspoon coarsely ground black pepper
  • 4 slices hearty rye bread
  • 6-8 ounce very thinly sliced corned beef
  • very thinly sliced red onion, well rinsed, optional
  1. In a small bowl, mix 3 tablespoons mayonnaise, 1 teaspoon prepared horseradish and ½ teaspoon fresh black pepper. Spread the mixture over one side of 4 rye bread slices.
  2. Fold the 6 to 8 ounces corned beef slices in half and pile them onto a microwave-safe plate. Cover with plastic and microwave on high (100 percent power) just long enough to make the meat steamy hot, 45 to 60 seconds.
  3. Arrange half of the corned beef on two slices of the bread. Top with a few red onion slices if desired. Top with a second bread slice. Serve while warm.