Corned Beef Sandwich On Rye with Cider Caramelized Onions

After baking a loaf of rye bread, what better way to put it to use than making corned beef sandwiches? This sandwich is similar to the Reuben but with a few notable differences. I decided to use sharp cheddar and caramelized onions instead of Swiss cheese and sauerkraut. Since corned beef pairs well with more bitter ingredients I used cider vinegar to caramelize the onions instead of something sweeter like brown sugar or honey.  I also mixed some horseradish and Dijon mustard together which tasted great with the corned beef. All the flavors worked really well together and I can’t wait to make it again! I served the sandwich with a side of Irish coleslaw.

Corned Beef Sandwich On Rye with Cider Caramelized Onions
(makes 2 sandwiches)
Printable Version


  • 6 oz. corned beef, thinly sliced
  • 4 slices Rye Bread
  • sharp cheddar cheese, sliced
  • 1 small yellow onion, halved and thinly sliced
  • 1 tsp horseradish
  • 2 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tbsp butter
  • 1 batch Irish Coleslaw


  1. In a saute pan, melt the butter and add the onions and apple cider vinegar.  Cook on medium heat for about 7-10 minutes (add more vinegar if necessary) until the onions are soft and brown.
  2. Meanwhile, mix together the horseradish and dijon.
  3. Spread the dijon mixture onto one slice of bread and put a layer of cheese on top.
  4. Add 3 ounces of corned beef onto each sandwich, then the caramelized onions on top.
  5. Grill on a panini/foreman grill or on a buttered saute pan until the cheese has melted and the bread is golden brown.

4 Thoughts on “Corned Beef Sandwich On Rye with Cider Caramelized Onions

  1. You had me at caramelized onions. I only have one other thing to say: I’d like to dive inside the computer screen and gobble up the entire thing, and ask for seconds please!

  2. mschro on May 8, 2012 at 12:36 pm said:

    haha awesome! Let me know if you try out the recipe.

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