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Corned Beef and Cabbage Grilled Cheese

4.9(11)

Enjoy St. Patrick’s Day flavors year-round with this hearty sandwich. Deli corned beef and sauerkraut are quick shortcuts for slow cooked corned beef and cabbage. Beer-braised, caramelized onions add another layer of flavor for a crispy sandwich that hits on all points.

by Food Network Kitchen·published 2016-11-16

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Servings

2 servings

Total time

—

Calories / serving

598 kcal

Ingredients (11)

serves

1 1/2 tablespoons unsalted butter, plus more if neededbutter
1 small onion, thinly slicedonion
1 tablespoon sugarsugar
Kosher salt and freshly ground pepperpepper
3/4 cup dark beer (preferably porter)
2 ounces deli-sliced corned beef, cut into strips
2 teaspoons Worcestershire sauceworcestershire
1 tablespoon whole-grain mustardmustard
1 1/2 cups grated jarlsberg cheese (about 6 ounces)
4 slices marble rye breadbread
1/2 cup sauerkraut, drained and rinsedsauerkraut

Instructions (3 steps)

01Melt 1/2 tablespoon butter in a large skillet over medium-high heat. Add the onion and sprinkle with the sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 more minutes. Remove from the heat and stir in the corned beef, Worcestershire sauce and mustard.
02Divide half of the cheese between 2 bread slices; top with the corned beef mixture, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.

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Not rich — missing servings, total time, or calories.