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Corned Beef on Rye O&CO. Style


  • 1 2-4 lb. corned beef
  • 2 tbsp. O&CO. Monteleone Olive Oil
  • 1 tbsp. O&CO. Premium Balsamic of Modena
  • 1 tbsp. spicy brown mustard + extra
  • ½ tsp. O&CO. Fleur de Sel
  • ½ tsp. freshly ground pepper
  • 1/2 head of cabbage, cored and sliced very thinly
  • 12 slices good rye bread, lightly toasted


  1. Cook corned beef according to package directions, until very tender. 
  2. Remove meat and let rest for 20 minutes, slice meat thinly, across the grain.
  3. Whisk together olive oil, balsamic, salt, pepper and mustard, place cabbage in bowl and mix with dressing.
  4. To assemble sandwiches spread a little mustard on 6 slices of bread. 
  5. Pile with sliced corned beef, top with a pile of cabbage and another slice of rye. 
  6. May also be made as a panini; use Swiss cheese along with the cabbage on the sandwich.