The ultimate St. Patrick's Day grilled cheese sandwich! Salty corned beef, sauteed cabbage, and gooey Irish cheddar on pumpernickel bread create a savory, satisfying sandwich that's perfect for St. Patrick's Day or any quick weeknight dinner.
Prep Time: 5mins
Cook Time: 25mins
Total Time: 30mins
1tablespoonextra virgin olive oil
3cupssliced green cabbage - (1/4 small head)
1/2cupsliced yellow onion - (about 1/4 large)
4slicespumpernickel - or dark rye bread
2tablespoonsunsalted butter - plus additional for griddle as needed.
1tablespoonwhole grain mustard
1cupgrated Irish cheddar cheese - or other white cheddar, about 4 ounces
Heat olive oil in a large skillet over medium heat. Add onion, cabbage, salt, and pepper and cook, stirring, until the vegetables begin to soften and brown, about 5 minutes. Reduce heat to low, add the water sauce, then cover and let cook until the cabbage is tender, 15-20 minutes. Check and stir the mixture about every 5 minutes. If it becomes to dry, add a bit more water so that the vegetables do not stick to the pan. Stir in the Worcestershire sauce and cook, uncovered, for 2 additional minutes.
Heat 1 tablespoon butter a large non-stick skillet over medium heat or preheat a Panini press.
Assemble sandwiches: Spread 1 side of each bread slice with 1/4 tablespoon butter for grilling. Spread the other side of the bread slices with 1/2 tablespoon mustard. Layer the sandwiches as follows: bread slice (butter side down), 1/4 cup cheese, 2 ounces corned beef, 1/2 of the sautéed cabbage mixture, additional 1/4 cup shredded cheese, final bread slice (butter side up). Grill the sandwiches for 2-4 minutes on each side, until bread is toasty and the cheese is melted.