Open Face Corned Beef and Cheese Sandwiches with Pickled Onions
Elevate your lunch game with these irresistible Open Face Corned Beef and Cheese Sandwiches with Pickled Onions—an easy yet flavor-packed recipe that’s perfect for a hearty meal. Built on a crispy slice of rye bread, these sandwiches boast layers of tender, thinly sliced corned beef and creamy Swiss cheese, melted to gooey perfection under the broiler. The magic happens with the tangy, homemade pickled red onions, which provide a refreshing zing and balance the richness of the cheese and meat. Finished with a touch of Dijon mustard, a smear of mayonnaise, and optional fresh parsley, this recipe combines classic deli-inspired flavors with a gourmet twist. Ready in under 30 minutes, it’s the ultimate blend of savory, tangy, and satisfying. Perfect for lunch, brunch, or a quick dinner, these open-faced sandwiches will quickly become a household favorite!
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Recipe Information
Ingredients
- 4 pieces Rye bread slices
- 200 grams Corned beef, thinly sliced
- 4 pieces Swiss cheese slices
- 2 tablespoons Butter, softened
- 2 tablespoons Mayonnaise
- 2 teaspoons Dijon mustard
- 1 medium Red onion, thinly sliced
- 125 milliliters White vinegar
- 125 milliliters Water
- 1 tablespoon Sugar
- 0.5 teaspoons Salt
- 1 tablespoon Fresh parsley, chopped (optional)
Instructions
Prepare the pickled onions: In a small saucepan, combine white vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt dissolve.
Place the sliced red onion in a heatproof bowl or jar. Pour the hot vinegar mixture over the onions and let them sit for at least 15 minutes while you prepare the sandwiches. For more flavor, refrigerate for an hour or until ready to use.
Preheat the oven to 200°C (400°F) or set the broiler to high.
Lightly toast the rye bread slices in a toaster or oven until just crisp but not overly browned.
Butter each slice of toasted rye bread on one side. Spread a thin layer of mayonnaise and Dijon mustard over the buttered side of each slice.
Layer the corned beef evenly on each slice of bread, followed by a slice of Swiss cheese on top.
Place the open-face sandwiches on a baking tray and broil in the oven for 5–7 minutes, or until the cheese is fully melted and bubbling.
Remove the sandwiches from the oven and let them cool slightly.
Top each sandwich with a generous amount of drained pickled onions and a sprinkle of chopped fresh parsley, if desired.
Serve immediately and enjoy your open-face corned beef and cheese sandwiches with pickled onions!
Nutrition Facts
Calories |
886 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 2161 mg | 94% | |
| Total Carbohydrate | 46.5 g | 17% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 12.0 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 530 mg | 41% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 430 mg | 9% | |
*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.
