Kosher Corned Beef and Frank on Rye

My father, a good Protestant, introduced our family to the pleasures of great Jewish food. For this sandwich, you need kosher franks and slices of kosher corned beef. You can buy the ingredients at a Jewish deli. If you do not have a Jewish deli near you, you can find the ingredients at a quality grocery. 

Ingredients:

• Corned beef, warmed at 285 degrees for 20 or 30 minutes
• Kosher frank, boiled and hot, sliced lengthwise
• Your favorite mustard
• Slices of Jewish bakery rye bread
• Kosher dill pickle spears
• Mustard
• Potato chips
• Ice cold root beer (diet for me, nowadays)

Instructions:

Spread your favorite mustard on a slice of Jewish rye bread. Layer the warm corned beef slices on the bread, and top the meat with a piping hot kosher frank. Spread mustard on the remaining slice of bread, and then top off and plate the sandwich. Add a kosher pickle and chips to your plate. Enjoy your lunch with an ice cold root beer. 

Here is my father, Lloyd, my mother, Charlotte, my older brother, Jerry, and me, Ross Pipes, in 1953 in front of the Benjamin Harrison home in Indianapolis.