By Jane Poretsky
Bread and cheese are arguably the only two food groups a person needs to survive. Pizza, Bagel +Cream Cheese, and of course (who can forget), grilled cheese. Slices of crunchy bread sandwiched with oozing cheese and butter. Someone pass me a bib, I’m salivating. What are your thoughts about amping up the cheesy experience for St.Patrick’s Day by making it a full-blown Irish extravaganza? Corned beef tucked between sheets of melty cheddar, with drunken caramelized onions filling in the cracks. Rye bread pulls everything together and a schmear of butter locks in the flavors.
What are you waiting for?
Corned Beef, Drunken Onion & Cheddar Cheese Sandwich
recipe adapted from Closet Cooking
- 1 tablespoon olive oil
- 1 small sweet onion, sliced
- 1 cup Guinness beer
- 1 teaspoon Worcestershire sauce
- 1 tablespoon whole grain mustard (we like Maille or Grey Poupon brand)
- 1 tablespoon unsalted butter
- 2 slices rye bread
- 1/4 cup cheddar, shredded, room temperature
- 2 ounces cooked corned beef, sliced or shredded, warm
- Heat the butter in a pan over medium heat.
- Add the onions and saute over a fairly high heat until translucent.
- Add Guinness in 1/3 cup increments, until it has completely dissolved (this should take about an hour).
- Mix in the Worcestershire sauce. Remove from heat.
- Heat a non-stick pan over medium heat. Toast the bread on one side. Remove it from the heat. Spread the toasted side with mustard and layer onions, corned beef and cheese inside. Close the sandwich. Cook it for 3-4 minutes per side on a medium high heat.
- Serve this while it’s piping hot for the best taste.
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