Corned Beef and Pumpernickel Sandwiches with Pickled Mustard
Elevate your lunch game with these irresistibly flavorful Corned Beef and Pumpernickel Sandwiches with Pickled Mustard. Featuring tender, thinly sliced corned beef nestled between slices of hearty pumpernickel bread, each sandwich is layered with melty Swiss cheese and a tangy, homemade pickled mustard made with apple cider vinegar, honey, and crunchy whole grain mustard. Thinly sliced red onions, marinated to perfection, add a delightful zing, while optional baby arugula introduces a peppery freshness. Grilled to golden-brown perfection, these sandwiches boast an indulgent combination of textures and bold flavors, making them perfect for a satisfying lunch or casual dinner. Ready in just 25 minutes, this deli-style recipe is sure to impress!
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Recipe Information
Ingredients
- 8 slices Pumpernickel bread
- 500 grams Corned beef (thinly sliced)
- 4 slices Swiss cheese
- 2 tablespoons Butter
- 3 tablespoons Whole grain mustard
- 2 tablespoons Apple cider vinegar
- 1 teaspoon Honey
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 small Red onion (thinly sliced)
- 1 cup Baby arugula (optional)
Instructions
In a small bowl, whisk together the whole grain mustard, apple cider vinegar, honey, salt, and black pepper to create the pickled mustard.
Add the thinly sliced red onion to the pickled mustard mixture and toss to combine. Let it marinate for at least 15 minutes while preparing the other ingredients.
Heat a skillet or grill pan over medium heat. Spread butter thinly on one side of each slice of pumpernickel bread.
Place 4 slices of bread, butter side down, in the skillet. Layer each slice with Swiss cheese, slices of corned beef, and a generous spoonful of the pickled mustard mixture (including the onions).
If desired, add a handful of baby arugula on top of the mustard mixture for a peppery kick.
Top each assembled sandwich with another slice of buttered bread (butter side facing out). Cook for 2-3 minutes on each side, or until the bread is golden brown and the cheese is melted.
Remove the sandwiches from the skillet and let them cool for a minute or two before slicing in half.
Serve warm and enjoy your Corned Beef and Pumpernickel Sandwiches with Pickled Mustard!
Nutrition Facts
Calories |
589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.4 g | 34% | |
| Saturated Fat | 12.1 g | 61% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 2705 mg | 118% | |
| Total Carbohydrate | 35.8 g | 13% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 2.2 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 260 mg | 20% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 397 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
