Corned Beef Grilled Cheese

Prep Time 10 mins

Cook Time 10 mins

Total Time 20 mins

Servings: 2

Calories: 520

Description

A warm, melty Corned Beef Grilled Cheese that comes together quickly and feels comforting on busy days. It is simple to prepare and perfect for using leftover corned beef or easy deli slices.

Ingredients

4 slices sturdy bread, such as sourdough or country white
4-6 ounces corned beef, sliced or gently shredded
4 slices cheese, Swiss or mild cheddar both melt smoothly
2 tablespoons butter, softened so it spreads easily
2 teaspoons wholegrain mustard, optional for a little tang
2 tablespoons sauerkraut or thinly sliced cabbage, lightly pressed dry
1 tablespoon mayonnaise, optional for extra creaminess

Instructions

1
Warm a large skillet over medium heat so it is ready when the sandwiches go in.
2
Spread butter on one side of each slice of bread. Place two slices butter side down, then add a thin layer of mustard and a slice of cheese on each.
3
Divide the corned beef between the sandwiches, spreading it out so it covers the bread evenly. Add the sauerkraut or cabbage and a small swipe of mayonnaise if using.
4
Top each with the second slice of cheese, then close the sandwiches with the remaining bread, buttered side facing out.
5
Place the sandwiches in the warm skillet and cook slowly for 3 to 4 minutes per side. Adjust the heat as needed so the bread becomes deeply golden while the cheese melts fully.
6
Once the sandwiches are crisp and the centers are warm and melty, remove them from the skillet and let them rest for a minute before slicing.
7
Serve warm and enjoy that cozy, melty center.

Note

These assemble well ahead of time, just wrap and refrigerate for up to a day before cooking.
Cooked sandwiches reheat best in a skillet so the bread stays crisp.
Feel free to swap the cheese, provolone, cheddar or a blend all melt nicely.

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