Corned beef sandwich

Last updated
Corned beef sandwich
Katzs deli corned beef.jpg
Alternative namesCorned beef on rye
Type Sandwich
Region or state United States
Created by Ashkenazi Jews
Main ingredients Bread, corned beef, Jewish deli mustard, pickles
Variations Reuben sandwich

A corned beef sandwich is a Jewish deli sandwich filled with corned beef, traditionally served with mustard on rye bread with a pickle on the side.

Contents

Variations

In the United Kingdom, the Jewish dish is known as a salt beef sandwich, and a corned beef sandwich refers to one made with canned corned beef, often served with a sweet, vinegary pickled chutney such as Branston Pickle rather than mustard.

Another variant more common in the United States has sauerkraut, Swiss cheese, and Russian dressing on rye bread grilled and served hot is known as a Reuben sandwich. [1]

A contraband corned beef sandwich on rye bread brought aboard the Gemini 3 spacecraft by John Young resulted in a minor controversy, for the risk posed to the craft and crew by floating crumbs and lingering odors. [2]

See also

Related Research Articles

<span class="mw-page-title-main">Cuisine of the Midwestern United States</span> Regional cuisine of the United States

The cuisine of the American Midwest draws its culinary roots most significantly from the cuisines of Central, Northern and Eastern Europe, and Indigenous cuisine of the Americas, and is influenced by regionally and locally grown foodstuffs and cultural diversity.

<span class="mw-page-title-main">Hamburger</span> Food consisting of a beef patty between rounded buns

A hamburger, or simply a burger, is a dish consisting of fillings—usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. The patties are often served with cheese, lettuce, tomato, onion, pickles, bacon or chilis with condiments such as ketchup, mustard, mayonnaise, relish or a "special sauce", often a variation of Thousand Island dressing and are frequently placed on sesame seed buns. A hamburger patty topped with cheese is called a cheeseburger.

<span class="mw-page-title-main">Corned beef</span> Salt-cured beef product

Corned beef, bully beef, or salt beef in some Commonwealth countries, is salt-cured brisket of beef. The term comes from the treatment of the meat with large-grained rock salt, also called "corns" of salt. Sometimes, sugar and spices are added to corned beef recipes. Corned beef is featured as an ingredient in many cuisines.

<span class="mw-page-title-main">Reuben sandwich</span> Type of sandwich with meat and sauerkraut

The Reuben sandwich is a North American grilled sandwich composed of corned beef, Swiss cheese, sauerkraut, and Russian dressing or Thousand Island dressing, grilled between slices of rye bread. It is associated with kosher-style delicatessens but is not kosher, as it combines meat and cheese.

<span class="mw-page-title-main">Liverwurst</span> Type of sausage

Liverwurst, leberwurst, or liver sausage is a kind of sausage made from liver. It is eaten throughout Europe, as well as North and South America, notably in Argentina and Chile.

<span class="mw-page-title-main">Pastrami</span> Meat preserved by partial drying, seasoning, smoking, and steaming

Pastrami is a type of cured meat originating from Romania usually made from beef brisket. Later recipes use lamb, pork, chicken or turkey. The raw meat is brined, partially dried, seasoned with herbs and spices, then smoked and steamed. Like corned beef, pastrami was originally created as a way to preserve meat before the invention of refrigeration. One of the iconic meats of Eastern European cuisine as well as American Jewish cuisine and New York City cuisine, hot pastrami is typically served at delicatessen restaurants on sandwiches such as the pastrami on rye.

<span class="mw-page-title-main">Remoulade</span> Mayonnaise-based cold sauce

Rémoulade is a cold sauce. Although similar to tartar sauce, it is often more yellowish, sometimes flavored with curry, and often contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items.

<i>Smørrebrød</i> Open-faced sandwich found in Danish and Norwegian cuisine

Smørrebrød, smørbrød "butter bread" (Norwegian), or smörgås "butter goose" (Swedish), is a traditional open-faced sandwich in the cuisines of Denmark, Norway and Sweden that usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.

<span class="mw-page-title-main">Carnegie Deli</span> American delicatessen chain

The Carnegie Deli was a Jewish delicatessen, formerly a chain, based in New York City. Its main branch, opened in 1937 near Carnegie Hall, was located at 854 7th Avenue in Midtown Manhattan. It closed on December 31, 2016. There is one branch still in operation at Madison Square Garden in Manhattan, and the deli still operates a wholesale distribution service.

<span class="mw-page-title-main">Steak sandwich</span> Type of sandwich

A steak sandwich is a sandwich prepared with steak that has been broiled, fried, grilled, barbecued or seared using steel grates or gridirons, then served on bread or a roll. Steak sandwiches are sometimes served with toppings of cheese, onions, mushrooms, peppers, tomatoes, and in some instances fried eggs, coleslaw, and french fries.

<span class="mw-page-title-main">Roast beef sandwich</span> Sandwich made from roast beef

The roast beef sandwich is a sandwich that is made out of sliced roast beef or sometimes beef loaf. It is sold at many diners in the United States, as well as fast food chains, such as Arby's, Rax Roast Beef, and Roy Rogers Restaurants. This style of sandwich often comes on a hamburger bun and may be topped with barbecue sauce and/or melted American cheese. The British roast beef sandwich also commonly comprises bread, cold roast beef, lettuce, tomatoes, and mustard, although it would not be uncommon to find cheese, horseradish, fresh/powdered chili pepper and even in some cases red onion. Roast beef sandwiches may be served hot or cold, and are sometimes served open faced.

<span class="mw-page-title-main">Montreal-style smoked meat</span> Style of smoked meat corned beef created by Jewish immigrants in Montreal, Quebec

Montreal-style smoked meat, Montreal smoked meat or simply smoked meat in Quebec is a type of kosher-style deli meat product made by salting and curing beef brisket with spices. The brisket is allowed to absorb the flavours over a week. It is then hot smoked to cook through, and finally is steamed to completion. This is a variation on corned beef and is similar to pastrami.

<span class="mw-page-title-main">Sloppy joe (New Jersey)</span> Cold delicatessen sandwich

Throughout most of northern New Jersey, a sloppy joe is a cold delicatessen sandwich. There are minor variations depending on the deli, but it is always a double-decker thin sliced rye bread sandwich made with one or more types of sliced deli meat, such as turkey, ham, pastrami, corned beef, roast beef, or sliced beef tongue, along with coleslaw, Russian dressing, and sometimes Swiss cheese.

<span class="mw-page-title-main">Sailor sandwich</span> Sandwich with hot meat and cheese

A sailor sandwich is a hot meat and cheese sandwich popular at Jewish delis in Richmond, Virginia, area restaurants. Its core ingredients are hot pastrami, grilled knackwurst, melted Swiss cheese and hot mustard on rye bread.

<span class="mw-page-title-main">Pastrami on rye</span> Classic American deli sandwich

Pastrami on rye is a sandwich comprising sliced pastrami on rye bread, often served with mustard and Kosher dill pickles. It was popularized in the Jewish delicatessens of New York City and has been described as New York's "signature sandwich". It was created in 1888 by the Lithuanian immigrant Sussman Volk, who served it at his deli on Delancey Street in Manhattan.

<span class="mw-page-title-main">American Jewish cuisine</span> Food, cooking, and dining customs associated with American Jews

American Jewish cuisine comprises the food, cooking, and dining customs associated with American Jews. It was heavily influenced by the cuisine of Jewish immigrants who came to the United States from Eastern Europe around the turn of the 20th century. It was further developed in unique ways by the immigrants and their descendants, especially in New York City and other large metropolitan areas of the northeastern U.S.

<span class="mw-page-title-main">Jewish rye bread</span> Bread commonly used in Jewish deli sandwiches

Jewish rye bread is a type of rye bread commonly made in Jewish communities. Due to the diaspora of the Jews, there are several geographical variations of the bread. The bread is sometimes called sissel bread or cissel bread, as sissel means caraway seed in Yiddish.

<span class="mw-page-title-main">Jewish deli</span> Restaurant serving Ashkenazi Jewish cuisine

A Jewish deli, also known as a Jewish delicatessen, is a restaurant that serves various traditional dishes of Ashkenazi Jewish cuisine. Best known for their robust sandwiches, such as pastrami on rye, they also specialize in traditional Jewish diaspora soups, such as matzo ball, and other ethnically-rooted dishes. Betraying their roots as retail delicatessens, most also sell a selection of their products, such as sliced meats by the pound, prepared salads, and pickles, and do a thriving take-out trade.

References

  1. Linda Rehberg, Lois Conway, 2005 Slow Cooker Magic: A Seasonal Selection of Family Favorite Recipes Macmillan, p. 60 ISBN   0-312-32657-2
  2. "The case of the contraband corned beef sandwich". Archived from the original on March 14, 2016. Retrieved January 23, 2012.

Commons-logo.svg Media related to Corned beef sandwiches at Wikimedia Commons