corned beef grilled cheese sandwich

Name: Corned Beef Grilled Cheese Sandwich
Prep time: 30 min
Yield: 2
Cuisine: Jewish
Ingredients: 1 1/2 tablespoon(s) butter, unsalted; more as needed; 1 - small onion, thinly sliced; 1 tablespoon(s) sugar; - kosher salt, and freshly ground pepper; 4 ounce(s) deli-sliced corned beef, cut into strips; 2 teaspoon(s) worcestershire sauce; 1 tablespoon(s) whole-grain mustard; 1 1/2 cup(s) jarlsberg cheese, grated; 4 - slices marble rye bread; ## OPTIONAL:; 1 tablespoon(s) drained saurkraut may be added, topping corned beef, then adding cheese

(2 RATINGS)

84 Pinches 1 Photo

Carol Perricone

Massapequa Park, NY

Updated on Feb 14, 2013

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

Rate

prep time 30 Min

cook time

method Sandwich Press

yield 2 sandwiches

Ingredients

1 1/2 tablespoons butter, unsalted; more as needed
1 - small onion, thinly sliced
1 tablespoon sugar
- kosher salt, and freshly ground pepper
4 ounces deli-sliced corned beef, cut into strips
2 teaspoons worcestershire sauce
1 tablespoon whole-grain mustard
1 1/2 cups jarlsberg cheese, grated
4 - slices marble rye bread
OPTIONAL:
1 tablespoon drained saurkraut may be added, topping corned beef, then adding cheese

How To Make corned beef grilled cheese sandwich

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.

Step 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.
Step 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.
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