Luck of the Rye-rish


Luck of the Rye-rish

  • 50 Minutes
  • 4 Servings
  • 50 Minutes
  • 4 Servings


  • 8 slices of Oroweat Jewish Rye bread
  • ¾ lb corned beef
  • 8 slices fontina cheese
  • Whole grain mustard
  • 2 white onions, sliced
  • ½ stick salted butter
  • Salt to taste
  • ½ head of cabbage, chopped
  • ½ cup shredded carrots
  • ¼ cup mayonnaise
  • 1 tsp white vinegar


  1. Bring a large skillet to medium-high heat and melt 1 tbsp of butter. 
  2. Add the sliced onions and salt, cooking for 10 minutes. 
  3. Lower heat to medium-low and continue cooking onions, adding more butter as needed and stirring occasionally. 
  4. Cook onions for another 10-15 minutes until onions are a rich brown color and set aside.
  5. Mix cabbage, carrots, mayo, and vinegar in a bowl and set side. 
  6. Heat oven to broil. 
  7. Spread 4 slices of Jewish Rye with whole grain mustard. 
  8. Divide corned beef among the 4 slices and top each with 2 slices of fontina cheese. 
  9. Place slices with toppings on a baking sheet and broil in oven until cheese is melted, about 2-3 minutes. 
  10. Remove from oven and add caramelized onions, coleslaw, and top with remaining slices of bread. 
  11. Enjoy!

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