Corned Beef Grilled Cheese Sandwich

Carol Perricone

By
@coolbaker1

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

Photo and recipe: Food Network


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Comments:

Serves:

2 sandwiches

Prep:

30 Min

Method:

Sandwich Press

Ingredients

1 1/2 Tbsp
butter, unsalted; more as needed
1
small onion, thinly sliced
1 Tbsp
sugar
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
4
slices marble rye bread

OPTIONAL:

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

Directions Step-By-Step

1
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.
2
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.
3
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