With this hearty and tasty Corned Been and Cabbage Grilled Cheese sandwich, you will be able to enjoy St. Patrick’s Day flavors all year-round. Deli corned beef and sauerkraut are quick shortcuts for slow cooked corned beef and cabbage. Add beer-braised, caramelized onions to your sandwich and enjoy a crispy sandwich with another layer of flavor that hits on all corners.
Ingredients
1 1/2 tablespoons unsalted butter, plus more if needed
A (1) small onion, thinly sliced
A (1) tablespoon sugar
Kosher salt and freshly ground pepper
3/4 cup dark beer (preferably porter)
2 ounces deli-sliced corned beef, cut into strips
2 teaspoons Worcestershire sauce
1 tablespoon whole-grain mustard
1 1/2 cups grated jarlsberg cheese (about 6 ounces)
4 slices marble rye bread (light or dark, your choice)
1/2 cup sauerkraut, drained and rinsed thoroughly (see tip below)
Directions
Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
The Cook’s Tip:
You will want to rinse the sauerkraut before you add it to your sandwich. Otherwise, your sandwich will be too salty to enjoy.
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