If you didn’t think you could love your good, ole, cheesy, crispy grilled cheese more, then think again! Golden-Classic Corned Beef Grilled Cheese brings the hearty and the flavor and turns it up all the notches with tender slices of corned beef layered between melted Jarlsberg® cheese and toasted rye bread. The tangy sauerkraut adds a nice crunch and balances the richness of all the creamy, meaty, and toasty flavors melded together. Perfect for lunch or a quick dinner, this Golden-Classic Corned Beef Grilled Cheese is sure to become your newest favorite comfort food!
Ingredients
- 1 1/2 tablespoons unsalted butter, divided, plus more, to taste
- 1 small onion, thinly sliced
- 1 tablespoon sugar
- kosher salt, to taste
- freshly ground pepper, to taste
- 3/4 cup dark beer
- 2 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
- 1/2 cup sauerkraut, drained and rinsed
Directions
Step 1 –Melt 1/2 tablespoon of the butter in a large skillet over medium-high heat.
Step 2 –Add the onion, the sugar, the salt, and the pepper to the butter and cook, stirring occasionally, until it is soft and golden, about 10 minutes.
Step 3 –Add the beer to the butter mixture and cook, stirring occasionally, until the onions are tender and the liquid is slightly syrupy, about 8 minutes.
Step 4 –Transfer the skillet from the heat and stir in the corned beef, the Worcestershire sauce, and the mustard.
Step 5 –Divide 1/2 of the cheese between 2 of the bread slices.
Step 6 –Top the cheese with the corned beef mixture, the remaining cheese, and the sauerkraut.
Step 7 –Close the sandwiches with the remaining bread slices.
Step 8 –Melt the remaining butter in a large skillet over medium heat.
Step 9 –Add the sandwiches to the butter and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese has melted, about 4 minutes per side. Add more of the butter to the pan if needed.
Step 10 –Serve.
