Corned Beef Grilled Cheese Sandwich

Carol Perricone


Just in time for St. Patrick's Day! Another yummy sandwich from Food Network Magazine.

Photo and recipe: Food Network

pinch tips: How to Shuck, Cook, and Cut Corn



2 sandwiches


30 Min


Sandwich Press


1 1/2 Tbsp
butter, unsalted; more as needed
small onion, thinly sliced
1 Tbsp
kosher salt, and freshly ground pepper
4 oz
deli-sliced corned beef, cut into strips
2 tsp
worcestershire sauce
1 Tbsp
whole-grain mustard
1 1/2 c
jarlsberg cheese, grated
slices marble rye bread


1 Tbsp
drained saurkraut may be added, topping corned beef, then adding cheese

Directions Step-By-Step

Melt 1/2 tablespoon butter in large skillet over medium-high heat. Add the onion and sprinkle with sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until onions are soft and golden, about 10 minutes. Remove from heat, and stir in corned beef, worcestershire sauce, and mustard.
Divide half of the cheese between 2 slices of bread; top with the corned beef mixture, saurkraut (if using), and the remaining cheese and 2 slices of bread.
Melt the remaining 1 tablespoon of butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until bread is toasted and the cheese melts, about 4 minutes per side, adding more butter if needed.

(I cover sandwiches with a large pot cover, to help cheese melt, and not burn the bread). It works like a charm.

About this Recipe

Main Ingredient: Dairy
Regional Style: Jewish
Other Tag: Quick & Easy