An overstuffed half-pound of brisket-cured corned beef piled on rye with deli mustard; the Cleveland deli sandwich the Slyman family has built since 1964.

Joe Slyman opened Slyman's on St Clair Avenue in 1964. The corned beef sandwich, layered hand-cut and piled tall on Orlando rye, became a benchmark for Cleveland deli through more than sixty years of local press and presidential visits. The recipe stays unchanged: brisket point cured 30 days in house, sliced hot to order, mustard on the side. Slyman's holds James Beard America's Classics recognition (2008) for the format and remains a Cleveland weekday lunch fixture.

2 editor picks for Slyman's-style corned beef sandwich in Cleveland, ranked by editorial score. All Cleveland signature dishes · Slyman's-style corned beef sandwich across every city.