Corned Beef Melt

I say it time and time again, but I get excited mid-March. Why? Well, it is because it is that time of year when corned beef goes on sale. The standard corned beef goes on sale for at least fifty percent of the cost, and that is the time when I stock up. By default I purchase at least two of them, and I love making a couple of things with the beef; one being corned beef hash (one of my dad’s favorites), and the next is a variety of sandwiches.

Corned Beef Melt. A great corned beef sandwich.

By default, my first reaction is to make a reuben, and as much as I wanted to go down this route, I chose another direction, and make a corned beef melt. This melt is similar to a reuben, as it involves rye bread, cheese, and some spread, however a reuben uses thousand island dressing, and I am using a nice dijon dressing. Enough already, lets go ahead get this super comforting sandwich ready for your upcoming St. Patrick’s Day gathering.

Ingredients:

  • Rye bread
  • 6 slices of thinly cut cooked corned beef
  • 2 slices of provolone cheese
  • Dijon mustard
  • Caramelized onions
  • 2 tbsp butter, room temperature
  • Cast Iron Skillet, if you have one

Begin by heating your cast iron skillet to a medium heat. Add one tablespoon of butter to each slice of good rye bread. Add one slice of the bread, butter side down, onto the skillet. Spread a thin layer of dijon mustard on the bread. Add a slice of the provolone cheese. Add a nice layer of the caramelized onions on top of the cheese, then the slices of corned beef, then top with a slice of cheese, then the final layer of bread, butter side up.

Cook for about four minutes on one side until you get a nice golden brown. Carefully flip over, and continue to cook for an additional four minutes. Feel free to lay something heavy on the cooked top to apply a bit of pressure, to make this a nice melt.

Once both side are nice and golden and the cheese is melted, you are good to go. This corned beef melt is hard to resist. The nice spice from the corned beef, the sweetness of the onions, and the creaminess of the cheese makes this one a serious competitor to the reuben sandwich.

What is your favorite way to use corned beef?

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

6 thoughts to “Corned Beef Melt”

  1. The sandwich looks great and I’ll certainly try it. In answer to your question, my favorite is still corned beef and cabbage, with potatoes. The left over corned beef (given that there is some) makes lovely sandwiches.

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