Corned Beef and Cabbage Grilled Cheese
Level: Easy
Yield: 2 servings
Total: 30 min
Active: 30 min
Nutritional Analysis Per Serving
Serving Size: 1 of 2 servings
Calories: 598
Total Fat: 40 g
Saturated Fat: 22 g
Carbohydrates: 24 g
Dietary Fiber: 3 g
Sugar: 10 g
Protein: 30 g
Cholesterol: 117 mg
Sodium: 990 mg
Bring the bold flavors of St. Patrick's Day to life anytime with this irresistible grilled cheese. Juicy deli corned beef and tangy sauerkraut swap in for slow-cooked classics, while beer-braised caramelized onions add smoky depth. Crispy outside, gooey insidepure comfort in every bite that'll have you craving seconds!
Ingredients
- 1 1/2 tablespoons unsalted butter, plus more if needed
- 1 small onion, thinly sliced
- 1 tablespoon sugar
- Kosher salt and freshly ground pepper
- 3/4 cup dark beer (preferably porter)
- 2 ounces deli-sliced corned beef, cut into strips
- 2 teaspoons Worcestershire sauce
- 1 tablespoon whole-grain mustard
- 1 1/2 cups grated Jarlsberg cheese (about 6 ounces)
- 4 slices marble rye bread
- 1/2 cup sauerkraut, drained and rinsed
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Directions
- Melt 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.
- Divide half of the cheese between 2 bread slices; top with the corned beef mixture, sauerkraut, and the remaining cheese. Close the sandwiches with the remaining 2 bread slices.
- Melt the remaining 1 tablespoon butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese melts, about 4 minutes per side, adding more butter to the pan if needed.
Tip: Rinse the sauerkraut before you use it so the sandwich won't taste too salty.
Photograph by Sam Kaplan
Courtesy of Recipe Iseasy Magazine
