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?
I didn’t even mention the crispy pumpernickel bread.
What is it about pumpernickel bread that makes such a great hot sandwich?
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.
- 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.
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Recipe Source: adapted from Food Network
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