Hot sandwich with cheese and corned beef
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 2
Complexity: easily
Servings: 2
A hot sandwich with melted cheese and corned beef becomes incredibly delicious if you pre-toss the thinly sliced corned beef with beer-caramelized onions, Worcestershire sauce, and mustard. This infuses the meat with a rich, multifaceted flavor, so be prepared to grill extra portions again and again! Layer all the ingredients on slices of rye bread, top with another slice, and toast in butter until crispy on all sides, with melted cheese oozing out of the sandwich.
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 (75 g) butter + more as needed
- 1 small onion, thinly sliced
- 1 tbsp. sugar
- 3/4 cup dark beer (preferably porter)
- 55 g thin slices 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
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Recipes with similar ingredients: butter, onions, sugar, dark beer, pastrami, Worcestershire sauce, whole grain mustard, Jarlsberg cheese, rye bread
Cooking the dish according to the recipe:
- In a large skillet, melt 1/2 tbsp (75 g) butter over medium-high heat. Add the onion and sprinkle with sugar, 1/2 tsp salt, and black pepper to taste. Cook, stirring occasionally, until softened and golden, about 10 minutes. Pour in the beer and continue cooking, stirring occasionally, until the onion is tender and the liquid is slightly syrupy, about 8 minutes more. Remove from heat and stir in the corned beef, Worcestershire sauce, and mustard.
- Divide half of the cheese between 2 slices of bread; top with the corned beef mixture and the remaining cheese. Top with 2 slices of bread.
- In a large skillet over medium heat, melt the remaining 1 tablespoon (15 g) 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 needed.
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