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Corned Beef Grilled Cheese

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 halves stacked on top of each other.

Type Of Bread To Use

I didn’t even mention the crispy pumpernickel bread.

What is it about pumpernickel bread that makes such a great hot sandwich? Note: Instead of pumpernickel bread, you can use marble rye or rye bread.

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

Grilled Cheese halves stacked on tp of each other with a pickle spear.

Type Of Corned Beef To Use

You can use either leftover corned beef that you’ve cooked yourself, or a deli-sliced corned beef. You’ll need about 1/2 a pound to make 4 sandwiches.

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 cut in half.

Make Ahead

The onion/corned beef mixture can be made up to 24 hours in advance. Refrigerate in an airtight container until needed and then warm in the microwave before forming the sandwiches.

Corned Beef Grilled Cheese

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Grilled Cheese Sandwich halves stacked up.

More Scrumptious Sandwich Recipes

Corned Beef Grilled Cheese

Corned Beef Grilled Cheese

Gooey melted cheese, caramelized onions cooked in beer, and salty corned beef make this the perfect St. Patrick’s Day grilled cheese.
PREP: 5 minutes
COOK: 30 minutes
TOTAL: 35 minutes


  • 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 or pumpernickel 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
Author: Christin Mahrlig
Course: Sandwich
Cuisine: American
Keyword: grilled cheese, St Patrick’s Day

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Recipe Source: adapted from Food Network

Originally posted March 5, 2015.

Disclosure: This post contains affiliate links.

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28 thoughts on “Corned Beef Grilled Cheese”

  1. Jayme Spitzer

    Where do I find Samuel Adams dark beer. I’ve tried everywhere and can not find it. Is there some other beer I can use instead?

    1. Christin
      Christin Mahrlig

      You can use any beer that you like. I just wouldn’t recommend an IPA or any really strongly flavored beer.

  2. 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!

  3. Keith Spies

    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.

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