If you were to make an informal survey, asking, “What is the most popular deli sandwich?” I think that pastrami and corned beef on rye would frequently be on and near the top of the list. The brisket in its many guises has been a mainstay of the delicatessen for a long time. That being said, how do we go about making a corned beef on rye at home?
The easiest way, of course, is to pick up a loaf of hot and fresh rye bread and some deli-sliced corned beef from the supermarket. Add that to the mustard and pickles in your fridge and you have the makings of a corned beef on rye sandwich made to your exact preferences. To that end, what follows is how I make my sandwich. However, greater satisfaction can be gleaned if you make some of the sandwich parts from scratch. See my favorite home-made rye bread recipe and cooking a corned beef.