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?
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.
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.
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.
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More Scrumptious Sandwich Recipes
- Slow Cooker Meatball Subs
- Sloppy Joe Grilled Cheese
- Brisket Grilled Cheese
- Brown Sugar Bacon Sloppy Joes
- Greek Grilled Cheese
- Fried Green Tomato and Bacon Grilled Cheese
Corned Beef Grilled Cheese
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe Source: adapted from Food Network
Originally posted March 5, 2015.
Disclosure: This post contains affiliate links.
Drool.
Thank you for the lovely share, Christin 🙂
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Just, wow. I love a good spin on grilled cheese — this is so perfect for March!
Definitely awesome for St. Patrick’s Day but also just awesome for every day of my life?! Grilled cheese is my go-to for lunch, and this version has me drooling all over my keyboard. 🙂
I wouldn’t disagree–this is the best way to enjoy corned beef! Pinning. 🙂
Seriously all I want for lunch is this masterpiece!
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 🙂
What a perfect grilled cheese for St. Patrick’s Day, Christin! So creative to make a corned beef version. It looks positively delicious!
I definitely can’t disagree… this looks AMAZING! Like the reuben’s delicious cousin! 😉
I love everything with corn beef – Reuben has always been my favorite sandwich! This look like my perfect lunch right now!
Just made this… can’t wait to make again got my boyfriend ….