Hot sandwiches with cheese, corned beef and sauerkraut
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
Nutritional value per serving:
Calories 587, total fat 37 G., saturated fats 22 G., proteins 30 G., carbohydrates 28 G., fiber 3 G., cholesterol 116 mg, sodium 872 mg, sugar 11 G.
Calories 587, total fat 37 G., saturated fats 22 G., proteins 30 G., carbohydrates 28 G., fiber 3 G., cholesterol 116 mg, sodium 872 mg, sugar 11 G.
This hearty sandwich combines all the flavors of traditional St. Patrick's Day treats. Enjoy year-round! Sandwiches of corned beef, sauerkraut, and beer-caramelized onions are sandwiched between two slices of bread, topped with plenty of shredded cheese. Toast the sandwiches until crispy, melting the cheese, and serve immediately. A great snack throughout the day and a perfect beer accompaniment!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 tbsp unsalted butter + more as needed
- 1 small onion, thinly sliced
- 1 tbsp. sugar
- 3/4 cup dark beer (preferably porter)
- 30 g thin slices of corned beef, cut into strips
- 2 tsp Worcestershire sauce
- 1 tbsp. grainy mustard
- 1.5 tbsp. grated Jarlsberg cheese (about 170 g)
- 4 slices of marble rye bread
- 0.5 cups sauerkraut, washed
We recommend
Recipes with similar ingredients: rye bread, pastrami, sauerkraut, dark beer, Jarlsberg cheese, whole grain mustard
Cooking the dish according to the recipe:
- In a large skillet, melt 1/2 tablespoon of butter over medium-high heat. Add the onion and season with sugar, salt, and black pepper to taste. Cook, stirring occasionally, until the onion is soft and golden, about 10 minutes. Add the beer and continue cooking, stirring occasionally, until the onion is soft and the liquid has thickened, another 8 minutes. Remove from heat and stir in the corned beef, Worcestershire sauce, and mustard.
- Divide half the cheese between two slices of bread, top with the corned beef mixture and the remaining cheese. Top the sandwiches with the remaining two slices of bread.
- In a large skillet over medium heat, melt the remaining 1 tablespoon butter. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese is melted, about 4 minutes per side, adding more butter to the pan if necessary.
Note
Rinse the sauerkraut before adding it to prevent the sandwiches from being too salty.
Categories:
Similar recipes
