Corned Beef on Rye with Extra Mustard

Created by: Howcan Team

LunchSandwich

The history of the Corned Beef on Rye with Extra Mustard dates back to the early 20th century when Jewish immigrants brought their culinary traditions to New York City. This iconic sandwich features tender, brined corned beef piled high on rye bread, slathered with tangy mustard for an extra kick. The dish became a staple in Jewish delis across the city, with Katz's Delicatessen in the Lower East Side gaining fame for its mouthwatering version. Today, the best Corned Beef on Rye with Extra Mustard can still be found in classic delis in New York City, where the quality of the corned beef and the rye bread are paramount. The key to a perfect sandwich lies in the slow-cooked, succulent corned beef and the balance of flavors between the meat, bread, and mustard. For a twist, some chefs add sauerkraut or Swiss cheese to elevate the classic sandwich. Whether enjoyed at a bustling deli counter or made at home, the Corned Beef on Rye with Extra Mustard remains a beloved and timeless dish.