St. Patrick's Day
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
- Serves 4
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
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
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- Greek Grilled Cheese
- Fried Green Tomato and Bacon Grilled Cheese
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Recipe Source: adapted from Food Network
Originally posted March 5, 2015.
Disclosure: This post contains affiliate links.
Recipe
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.
- Serves 4
- Prep 5 minutes
- Cook 30 minutes
- Total 35 minutes
Ingredients
- 1 ½ tablespoons butter
- 2 medium yellow onion (thinly sliced)
- 1 ½ tablespoons sugar
- ⅛ teaspoon caraway seeds (optional)
- salt and pepper
- 1 cup dark beer (I used Samuel Adams Black Lager)
- 8 ounces deli-sliced corned 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
- 1
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.
- 2
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.
- 3
On 4 slices of bread, layer the cheese, and corned beef and onion mixture. Top with the remaining 4 slices of bread.
- 4
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.
Notes
You can use either leftover corned beef that you’ve cooked yourself, or a deli-sliced corned beef.
Nutrition
- Calories637 kcal
- Carbohydrates44 g
- Protein32 g
- Fat35 g
- Saturated Fat18 g
- Polyunsaturated Fat2 g
- Monounsaturated Fat12 g
- Trans Fat0.2 g
- Cholesterol118 mg
- Sodium1734 mg
- Potassium482 mg
- Fiber5 g
- Sugar9 g
- Vitamin A741 IU
- Vitamin C20 mg
- Calcium434 mg
- Iron3 mg
