A number of months ago the Food Network Magazine (which I actually no longer get but since Mom does, I get to peruse it when she is done) had a special pull-out on dozens of grilled cheese recipes. While some were pretty close to your standard grilled cheese (bread with melted cheese in it and nothing more) there were many more that were somewhat unusual.
I found this recipe that I knew I had to make. But I had to make it when my eldest would not be home. As mentioned previously on the blog, he is a purist when it comes to macaroni and cheese and won’t hear of anything else in it (even bacon which he worships!). He has a similar view to grilled cheese. The only variation that he will put up with is the choice of white, wheat or Texas toast.
I knew this would be one helluva sandwich and, frankly, didn’t want to have to convince him that you could call this a grilled cheese.
I was right. This was one helluva sandwich!
The porter and Worcestershire sauce really gives such a savory taste.
Caramelizing the onions.
With the beer and sauce.
Frying up the corned beef.
Making the sandwiches.
Corned Beef Grilled Cheese
Prep Time: 10 M | Cook Time: 25 M | Makes: 2 servings | Difficulty: Easy
- 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
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, and the remaining cheese and 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.