Open Face Corned Beef Grilled Cheese
Open Face Corned Beef Grilled Cheese
Yield 4
Prep time
10 MinCook time
30 MinTotal time
40 MinIngredients
- 1 1/2 tbsp unsalted butter, for sautéing
- 2 med yellow onions, thinly sliced
- 1 1/2 tbsp sugar (if onions are not sweet)
- 1 cup cabbage (green and red or just green), shredded
- 1/8 tsp caraway seeds (optional)
- Salt and pepper, to taste
- 1 cup dark beer or lager
- 8 oz deli-sliced corned beef, cut into strips
- 1 tbsp Cien Chiles "The Mustard" whole-grain mustard
- 2 cups shredded cheese (use your favorite), such as Dubliner Kerrygold, Jarlsberg, Fontina, or Parmesan
- 4 or 8 slices of sourdough Irish bread
- Butter for grilling sandwiches
Instructions
- Melt 1 1/2 tbsp of unsalted butter in a large pan over medium heat. Add thinly sliced onions and sprinkle with sugar, 1/2 tsp salt, and 1/4 tsp pepper. Cook until soft and golden, stirring occasionally, for about 10 to 15 min.
- Add shredded cabbage, caraway seeds (optional), and beer to the pan. Continue cooking until the liquid turns slightly syrupy, about 8 to 10 more min. If the pan runs dry, add more beer or liquid (water). Remove from heat and stir in the whole-grain mustard. Mix in the corned beef slices.
- For Open Face: Toast 4 slices of sourdough Irish bread. Layer each slice with shredded cheese and corned beef mixture (corned beef, onion, and cabbage). Top each slice with more shredded cheese and broil for 3-5 min or until cheese is melted and bubbly.
- For Traditional Sandwich: Melt some butter on a griddle or large pan over medium heat. Grill one side of 8 slices of sourdough Irish bread until lightly browned. Layer each slice with shredded cheese and corned beef mixture (corned beef, onion, and cabbage). Add more shredded cheese on top and cover with the remaining slices of bread. Flip the sandwich to the other side and grill until the cheese is melted.
Notes
Serve with your favorite beer, sauerkraut, and pickles. Enjoy!
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