Corned Beef and Pumpernickel Sandwiches With Pickled Mustard

Total Time
10mins
Prep 10 mins
Cook 0 mins

A great sandwich! Adapted from Country Living magazine.

Ingredients Nutrition

  • 12 cup whole grain Dijon mustard
  • 18 cup mayonnaise (optional, if using mayo you may want to cut the mustard back to 1/3 cup)
  • 2 teaspoons capers
  • 18 cup finely chopped sweet gherkin
  • 8 slices pumpernickel bread
  • 12 lb sliced corned beef
  • 4 ounces thinly sliced swiss cheese
  • 8 leaves small red leaf lettuce

Directions

  1. Combine the mustard, mayonnaise(if using), capers, and gherkins in a small bowl and spread on one side of each bread slice. Rinse lettuce leaves and pat each dry.
  2. Layer the corned beef, Swiss cheese, and lettuce on 4 of the bread slices, top with the remaining bread slices, and serve. Enjoy!
Most Helpful

Excellent. One of the best reuben- style sammiches I've eaten. Thumbs-up!

philmckn October 28, 2006

This was a simple sandwich, but a big change of pace in our lunchboxes. Both the DH and I loved the mix of textures between the meat, mustard and gerkins. We'll be making these again!

MrsDoty September 08, 2006