The Maxwell Street Corned Beef sandwich

By: S.Rosen's Test Kitchen

You can smell the onions grilling long before you get to your favorite hot dog stand. Many Chicago sandwich classics add these delicious onions and we couldn’t help but wonder how they would be on a classic corned beef. The result is fantastic, the onions add a rich, sweet flavor to the sandwich, and we’re wondering where they’ve been all our life.

Ready In

Total Time: 35 minutes
Cook Time Time: 30 minutes




For the sautéed onions (enough for about 6 sandwiches)

  • 2 Large yellow onions, sliced thin into quarter moons
  • 3 Tbsp. Salted butter
  • 1/2 tsp Salt

For the Assembled Sandwich

  • 4 oz. Sliced deli corned beef
  • 2 Sport peppers (optional and best if you slice them in half longwise and take off ends)
  • Sautéed onions
  • Yellow mustard
  • 2 Slices S.Rosen’s Seeded Rye Bread (Can sub with plain)


  1. Prepare the sautéed onions: Melt the butter in a sauce pan, add the onions and salt.  Cook for about 30 minutes on medium heat. Can be made ahead of time. Make sure the onions are warmed when assembling the sandwich.
  2. To assemble the sandwiches start with a spread of mustard, top with the corned beef, then the sautéed onions and sport peppers. Enjoy!