Corned Beef Grilled Cheese

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There is no more perfect grilled cheese for St. Patrick’s Day than Corned Beef Grilled Cheese. A stack of salty corned beef, topped with sweet caramelized onions, and gooey melted cheese- Yum! This is perhaps the best way to eat corned beef. Can you disagree?

Corned Beef Grilled Cheese

I didn’t even mention the crispy pumpernickel bread.

Corned Beef Grilled Cheese


What is it about pumpernickel bread that makes such a great hot sandwich?

Corned Beef Grilled Cheese

The onions are cooked in beer and flavored with a little Worcestershire sauce, mustard, and a few caraway seeds.

You can use either leftover corned beef that you’ve cooked yourself, or a deli-sliced corned beef.

It reminds me a little of my all time favorite sandwich – the Reuben.

If you really wanted to go with the Irish theme, you could always add some sautéed cabbage to this Corned Beef Grilled Cheese.

Corned Beef Grilled Cheese

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Corned Beef Grilled Cheese

Corned Beef Grilled Cheese

Course: Sandwich
Cuisine: American
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Calories: 543kcal
Author: Christin Mahrlig
Gooey melted cheese, caramelized onions cooked in beer, and salty corned beef make this the perfect St. Patrick's Day grilled cheese.
Print Recipe


  • 1 1/2 tablespoons butter
  • 2 medium yellow onion, thinly sliced
  • 1 1/2 tablespoons sugar
  • 1/8 teaspoon caraway seeds, optional
  • salt and pepper
  • 1 cup dark beer, I used Samuel Adams Black Lager
  • 8 ounces deli-sliced corn beef, cut into strips
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon whole-grain mustard
  • 2 cups shredded Jarlsberg or Fontina cheese
  • 8 slices marble rye bread
  • butter for grilling sandwiches


  • Melt 1 1/2 tablespoons butter in a large pan over medium heat. Add onion and sprinkle with sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until soft and golden, stirring occasionally, about 10 to 15 minutes.
  • Add beer and continue cooking until liquid turns slightly syrupy, about 8 to 10 more minutes. Remove from heat and stir in Worcestershire sauce and mustard. Mix in the corned beef slices.
  • On 4 slices of bread, layer the cheese, and corned beef and onion mixture. Top with the remaining 4 slices of bread.
  • On a griddle or large pan, melt some butter and grill the sandwiches until lightly browned and crispy on both sides and cheese is melted.


Calories: 543kcal

Recipe Source: adapted from Food Network

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Disclosure: This post contains affiliate links.

25 thoughts on “Corned Beef Grilled Cheese

  1. Do you add the caraway with the salt and pepper?

    I’m making this tonight, and I don’t have caraway today anyway, but I thought I’d ask for future reference!

  2. This is fantastic. I love Reuben’s and this is an interesting delicious take on them. The onions definitely make up for the sauerkraut and thousand island dressing.

  3. So Happy I came Across This Awesome Sandwich. I Will Be Making This On St. Pattys Day At My Bar & Grill In The UP Of Michigan. Will Be Using Amber Bock My favorite Dark. Will Have My Onions Aready Carmelized. Will use Swirl Rye & Real Swiss. Thank You So Much. Vicky

  4. Pinned this. I grew up eating corned beef and my husband is a new convert to it. Let’s see if I can get Mr. White Bread to eat pumpernickel (I love it). (my parents were from new york – they made the best Reuben’s ever. Man I miss their cooking.) Also? Thanks for putting the kind of beer you used. I hate it when I read a recipe that says “dark beer, light beer, yadda, yadda, yadda” and I’m left wondering – I’m not a beer person so I would have wandered the grocery store aisle asking strangers what a “dark beer” was. Appreciate it!

  5. I am not a sandwich person, but would not be able to skip this corned beef sandwich…it sure looks delicious and packed with flavors…
    Hope you are having a great week Christin 🙂

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