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Prep time
5 minutes
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Cook time
5 minutes
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Serves
1
Author Notes
In your fridge there is a jar of sweet relish, yellow mustard, and sport peppers that have been languishing since fall, waiting until it’s time for backyard bbqs. But why must they wait? Why can’t Chicago’s favorite condiments pair up with another sandwich? The result is delicious and very fresh tasting. —SP
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Ingredients
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2
Slices S.Rosen’s Seeded Rye Bread (Can sub with plain)
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4 ounces
Sliced deli corned beef
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Yellow mustard
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Neon green relish
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Diced white onion
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3-4
Roma tomato slices
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3-4
Kosher Dill pickle chips (instead of a spear)
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2
Sport peppers (optional and best if you slice them in half longwise and take off ends)
Directions
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Start with a spread of yellow mustard on the base slice of bread, then add the corned beef. After the corned beef add the tomatoes slices, dill pickle chips, white onion, and celery salt.
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Spread the sweet relish on the other piece of bread then place it on top the tower of indigents. Enjoy and remember never put ketchup on your corned beef. (do we need to say this?)
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