Savor the Deli Delight: Corned Beef on Rye Panini

The allure of a good deli sandwich is undeniable. The layers of savory, salty, and slightly tangy flavors, combined with the perfect crunch, create a symphony for the senses. Today, we invite you to explore a classic, one that combines quality ingredients to make your taste buds dance.

Quality Matters: Les Cuisines Roi Corned Beef

A great sandwich starts with great ingredients, and we’ve turned to Les Cuisines Roi for their delectable Cured Trim Beef Blade. Hailing from the picturesque Petit-Rocher-Nord in New Brunswick, they bring their expertise to the table, quite literally. To make this delightful Corned Beef on Rye Panini, we’ve prepared the beef with meticulous care.

The Dance of Flavors: Pickled Red Onions

A key player in this ensemble is the tangy-sweet dance of pickled red onions. These crimson slivers, bathed in a seasoned vinegar concoction, add a refreshing zing that harmonizes beautifully with the rich, hearty corned beef.

The Panini Perfection

Now, imagine layers of Cuisines Roi Corned Beef, these vibrant pickled red onions, and the melt-in-your-mouth Swiss cheese. Encased between slices of buttered rye bread, this glorious combination is elevated with a Russian dressing and mayonnaise blend.

A Symphony for Your Palate

This isn’t just a sandwich; it’s a symphony for your palate. As you press it to golden perfection in your panini press, the cheese oozes, the dressing melds, and the corned beef turns irresistibly tender.

Delight in the Details

To enhance the experience, serve it with deli mustard and a side of crisp veggies or your favorite chips. This is a meal that bridges the gap between a quick lunch and a gourmet feast. Whether you share it with friends or savor it solo, it’s a culinary journey that promises satisfaction and delight.

Stay tuned for the complete recipe, and let’s embark on a sandwich adventure that celebrates the art of a well-crafted deli masterpiece.

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Corned Beef on Rye Panini with Pickles, Onions and Swiss Cheese

  • Author: The Kilted Chef
  • Yield: Serves 4


Units Scale

Step one: Cook the Cuisines Roi Cured Trim Beef Blade as per direction on the bucket.

Rinse, then cook for 15 minutes, change the water and cook for 2½ hours. Cool and remove the meat from the bones. Then you have your corned beef for your Panini.

Step Two: Pickled Red Onions

Makes 2 cups


  • 2 medium red onions, sliced thinly
  • 1/2 cup white vinegar
  • 1/2 cup water
  • 1 bay leaf
  • 1 tbsp pickling spices
  1. Place the onions in a mason jar.
  2. In a small pot bring the vinegar, water, bay leaf, and pickling spices to a boil. Pour hot liquid over the onions, let cool and refrigerate for one hour.
  3. Will keep in the refrigerator for 2-3 weeks.

Step Three: Corned Beef on Rye Panini with Pickles, Onions and Swiss cheese

Serves 4

  • 1/4 cup butter
  • 8 bread slices Rye bread
  • 8 tbsp Russian dressing
  • 1/4 cup mayonnaise
  • 1 lb Cuisines Roi Corned Beef sliced
  • 1/2 cup pickled onions
  • 1/2 cup Swiss cheese
  1. Use half of the butter to spread on four slices of bread, place these pieces of bread butter side down in a sauté pan. Combine the corn beef, pickled red onions and Swiss cheese.
  2. Combine the Russian dressing and mayonnaise, mix well. Spread 1/4 of this mixture on 4 slices of bread.
  3. Add a layer of Swiss, top with the second slice of bread and spread with the remaining butter.
  4. Place in the panini press and grill until the sandwich is golden brown, turn and repeat on the other side.
  5. Serve with Deli Mustard and Veggies or chips.

  • Category: Entrees, what's For Dinner Recipes, recipes