I am reposting this post from last year for 2 reasons. The first is because I could not pull it together enough to make a St. Patty’s Day inspired post. Secondly, this sandwich is one of the only reasons I will be making a St. Patty’s Day meal….it requires left overs. You WILL thank me. Trust me.
I think my husband fell in love with me all over again over dinner tonight. I didn’t think it would be possible to woo him with food, but apparently I was wrong. After one bite of this sandwich he looked at me and after ten years said, “you’re a keeper”…well finally!
This sandwich is the most masculine, hunky, chunky sandwich known to man! If you have left over corned beef, I highly suggest you make this…it will complete you. Or, if you’re like me, it will complete your marriage.
I originally came across this sandwich on pinterest and my mouth immediately began to water. To be honest with you, I didn’t even make the traditional St. Patrick’s Day corned beef and cabbage, I just bought the corned beef to make this! The original recipe grilled the onions in Guinness, but I used our favorite stout that comes from a local brewery here in San Diego called Stone Brewery.
- 1 tbsp oil
- 2 medium onions
- 1 cup stout (dark beer)
- 2 cups corned beef cooked
- 1 cup sauerkraut
- 4 slices cheddar cheese (I used this awesome chili pepper aged cheddar)
- 8 slices rye bread
- Dijon mustard and mayonnaise
- Finely slice your onions and cook until tender in a heated oiled skillet for about 7 minutes.
- Add your stout and allow to simmer and evaporate.
- Spread some mayonnaise and mustard on the rye slices.
- Place 1/4 of the beef, 1/4 of the sauerkraut, and some grilled onions on one slice.
- Place the slice of cheese over all the ingredients and close the sandwich with the other slice.
- Grill the sandwiches (like you would a grilled cheese sandwich) for about 3 minutes in a well-greased hot pan.
- Sit back and enjoy with the rest of the bottle of stout!!