We’ve all craved that iconic Vegas vibe, and nothing captures it like The Mule sandwich from El Cortez. Originating in the heart of Las Vegas, this hearty deli classic layers bold flavors into a satisfying stack that’s become a local legend.
Now we’re excited to share our copycat recipe, bringing authentic taste straight to your kitchen. It’s easy to whip up and perfect for impressing friends, so let’s dive into what makes this sandwich a must-try favorite.
Ingredients
To recreate the bold, savory flavors of our copycat Mule El Cortez Sandwich at home, we start by assembling these key ingredients in the order they’ll be used—from base layers to final toppings.
- 2 slices of rye bread (toasted for added crunch, as the foundation of the sandwich)
- 4 oz of sliced pastrami (thinly sliced and warmed, for that signature smoky, tender meat layer)
- 2 oz of corned beef (shaved and stacked, to complement the pastrami’s depth)
- 1 oz of Swiss cheese (freshly grated or sliced, melted for gooey contrast)
- 1/2 cup of sauerkraut (drained and lightly squeezed, for tangy, fermented crunch)
- 2 tablespoons of Thousand Island dressing (homemade or store-bought, whisked for creamy spread)
- 1 medium pickle (sliced lengthwise, for sharp, briny accents)
- 1 teaspoon of yellow mustard (spreadable consistency, to add zesty heat)
- A handful of fresh lettuce leaves (washed and patted dry, for crisp, fresh topping)
- Optional: a dash of black pepper (freshly ground, to enhance the overall spice profile)
Required Equipment
Before we dive into assembling our delectable Mule El Cortez Sandwich, let’s ensure we have the right tools on hand. These essentials will help us prepare and layer the ingredients with precision, just like the pros at El Cortez.
- Chef’s Knife: A sharp, 8-inch chef’s knife is crucial for slicing meats like pastrami and corned beef evenly. We recommend one with a sturdy blade to handle thick cuts without tearing.
- Cutting Board: Opt for a large, stable cutting board—preferably wood or plastic—to provide a safe surface for chopping ingredients such as pickles, lettuce, and sauerkraut.
- Skillet or Griddle: A non-stick skillet or cast-iron griddle (at least 10 inches) allows us to toast the rye bread and warm the meats for that signature crispy texture.
- Spatula: A heat-resistant spatula helps us flip and transfer items in the skillet without damaging the bread or losing fillings.
- Measuring Spoons and Cups: For accuracy, use standard measuring spoons and cups to portion out dressings like Thousand Island and mustard precisely.
- Toaster or Oven: If we’re aiming for perfectly toasted bread, a standard toaster or preheated oven at 350°F works wonders for achieving that golden crunch.
With these tools ready, we’re set to move seamlessly into the preparation steps and bring our copycat recipe to life.
Instructions
Now that we have our ingredients and equipment lined up, we’ll walk you through the straightforward steps to craft our copycat Mule El Cortez Sandwich. This process ensures bold, savory flavors and a satisfying crunch in every bite.
Prepare the Ingredients
Before we start cooking, let’s get our components prepped for optimal texture and flavor. Begin by slicing the pastrami and corned beef into thin, even strips if they’re not already pre-sliced—this helps them heat evenly and absorb flavors. Next, drain and rinse the sauerkraut to remove excess moisture, preventing a soggy sandwich, and pat it dry with a paper towel for that tangy crunch.
Chop the pickles into thin slices for easy layering, and tear the fresh lettuce into manageable pieces to add a crisp, refreshing element. In a small bowl, mix the Thousand Island dressing with a dash of yellow mustard to create a zesty spread—we recommend using 2 tablespoons of dressing and 1 teaspoon of mustard for the ideal balance of creaminess and tang. If you’re adding optional black pepper, grind it fresh over the meats for an extra kick. Organize these prepared items in the order we’ll use them: meats first, followed by cheese, veggies, and spreads, to keep our workflow smooth and efficient.
Cook the Components
With ingredients ready, it’s time to bring out the hearty aromas and warmth that make our Mule El Cortez Sandwich unforgettable. Heat a non-stick skillet or cast-iron griddle over medium heat, adding a light brush of oil to prevent sticking and enhance the meats’ savory sear. Once the pan is hot, add the sliced pastrami and corned beef, cooking for 2-3 minutes per side until they develop a golden crust and release a mouthwatering, smoky aroma that fills the kitchen.
In the same pan, place the rye bread slices and toast them for 1-2 minutes per side until they’re golden brown and crisp, creating a sturdy base that contrasts perfectly with the tender meats. If using an oven, preheat it to 350°F and bake the bread for 3-4 minutes for even toasting. Meanwhile, melt the Swiss cheese slices on top of the warmed meats in the pan for about 1 minute, allowing it to become gooey and stretchy for that irresistible melt-in-your-mouth texture. This step locks in flavors and ensures every component is hot and ready for assembly.
Assemble the Sandwich
Now for the fun part—let’s layer our components to capture the iconic taste of the Mule El Cortez Sandwich. Start by spreading the Thousand Island dressing mixture generously on one side of each toasted rye bread slice, adding a creamy tang that ties everything together. Pile the warm pastrami and corned beef onto one bread slice, followed by the melted Swiss cheese for a gooey, flavorful center.
Top with the prepared sauerkraut, pickles, and fresh lettuce to introduce a crisp, tangy contrast that elevates the sandwich’s bold profile. If desired, sprinkle a pinch of black pepper for an extra spicy note. Finally, cap it with the second bread slice, press gently to meld the layers, and cut the sandwich in half for easier handling. This assembly creates a harmonious blend of textures—from the crunchy bread to the juicy meats—making our copycat version a crowd-pleaser every time.
Make-Ahead Instructions
To simplify preparing our copycat Mule El Cortez Sandwich, we can handle much of the work in advance while preserving its bold flavors and textures. This approach ensures you deliver a fresh, authentic taste every time without last-minute rushes.
Prepping Ingredients Ahead
We recommend prepping the key components up to 24 hours in advance for optimal freshness:
- Meats: Slice the pastrami and corned beef thinly using a sharp knife, then store them in an airtight container in the refrigerator. This keeps their savory juices intact and prevents drying out.
- Sauerkraut: Drain and rinse it thoroughly to remove excess moisture, then pat dry with paper towels. Place in a sealed bag or container in the fridge to maintain its tangy crunch.
- Dressings and Condiments: Mix the Thousand Island dressing with yellow mustard in a small bowl, then transfer to a sealed jar. It will stay fresh for up to 2 days when refrigerated, allowing flavors to meld beautifully.
- Vegetables: Wash and slice pickles and lettuce, storing them separately in the fridge. Use lettuce leaves whole or shredded based on your preference, but wrap them in a damp paper towel to keep them crisp.
- Bread and Cheese: Do not toast the rye bread ahead, as it loses its appeal when reheated. Instead, grate or slice the Swiss cheese and store it wrapped in plastic wrap in the refrigerator.
Storage Tips
Proper storage is crucial to maintain the integrity of our Mule El Cortez Sandwich components. Here’s how we handle it:
| Component | Storage Method | Duration | Notes |
|---|---|---|---|
| Sliced Meats | Airtight container in fridge | Up to 24 hours | Keep away from strong odors to preserve flavor. |
| Sauerkraut | Sealed bag or container in fridge | Up to 48 hours | Ensure it’s dry to avoid sogginess. |
| Mixed Dressings | Sealed jar in fridge | Up to 48 hours | Stir before use for even consistency. |
| Prepared Veggies | Wrapped in damp towel in fridge | Up to 24 hours | This prevents wilting and keeps crispness. |
Reheating and Assembly Guidelines
When you’re ready to serve, we follow these steps to bring everything together seamlessly:
- Reheat the Meats: In a non-stick skillet over medium heat, warm the sliced pastrami and corned beef for 2-3 minutes per side until heated through. This restores their bold, savory flavors without overcooking.
- Toast the Bread: Use a toaster or preheated oven at 350°F for 1-2 minutes per side to achieve that perfect golden crispness, ensuring it complements the sandwich’s hearty profile.
- Assemble Fresh: Layer the warmed meats, drained sauerkraut, Swiss cheese, dressings, pickles, and lettuce on the toasted bread just before serving. If making multiple sandwiches, assemble one at a time to keep them from getting soggy.
- Final Touch: Add a dash of black pepper if desired, then serve immediately for the best vibrant essence of the original Mule El Cortez Sandwich.
By following these steps, we ensure your copycat recipe remains a crowd-pleaser with minimal effort.
Conclusion
We’re thrilled you’ve joined us in recreating the Mule El Cortez Sandwich at home.
This copycat recipe lets us capture that iconic Vegas vibe right in our kitchens.
With its bold flavors and simple steps, it’s a go-to for impressing guests or satisfying cravings.
Give it a try and make it your own—we’re sure it’ll become a favorite in no time.
Frequently Asked Questions
What is the Mule El Cortez Sandwich?
The Mule El Cortez Sandwich is a legendary deli classic from Las Vegas’s El Cortez, known for its bold flavors combining toasted rye bread, pastrami, corned beef, Swiss cheese, sauerkraut, Thousand Island dressing, pickles, mustard, lettuce, and optional black pepper. It’s a vibrant, savory staple that captures the city’s spirit.
What ingredients are needed for the copycat recipe?
You’ll need toasted rye bread, sliced pastrami, corned beef, Swiss cheese, sauerkraut, Thousand Island dressing, pickles, yellow mustard, fresh lettuce, and optional black pepper. These create a harmonious blend of textures and flavors, making it easy to replicate at home.
How do I prepare the Mule sandwich at home?
Start by prepping ingredients: slice meats, drain sauerkraut, and mix dressing with mustard. Sear meats in a skillet, toast bread, and melt cheese. Layer everything on the bread in this order: dressing, meats, cheese, sauerkraut, pickles, lettuce, and top with bread. Assemble just before serving for the best taste.
What equipment is required to make this sandwich?
You’ll need a sharp chef’s knife for slicing, a large cutting board, a non-stick skillet or cast-iron griddle for cooking, a heat-resistant spatula, measuring spoons and cups, and a toaster or oven for bread. These tools ensure precise preparation and optimal results.
Can I make the Mule sandwich ahead of time?
Yes, prep key components up to 24 hours in advance. Slice meats, drain sauerkraut, and mix dressing, then store in airtight containers in the fridge. When ready, reheat meats, toast bread, and assemble fresh to maintain flavors and textures for a seamless meal.
How should I store the ingredients for the recipe?
Store sliced meats and cheese in the fridge for up to 3 days in airtight containers. Keep sauerkraut drained and refrigerated; dressings can last a week. Lettuce and pickles should be in the fridge to stay fresh. Avoid freezing breads to prevent sogginess.
Are there variations to the original Mule sandwich recipe?
You can make it vegetarian by swapping meats for plant-based alternatives like seitan or mushrooms. Add spices like black pepper for extra kick, or swap Swiss cheese for provolone. Keep the core flavors intact for the best results, and experiment based on preferences.