Leftover Corned Beef and Cabbage Sandwich

March 18, 2015

A sandwich is my go-to leftover meal because it is quick, easy and delicious.  This corned beef and cabbage sandwich transforms your St. Patrick's Day leftovers into a completely different meal. Rye bread is piled high with corned beef, Guinness caramelized onions, cabbage and Irish white cheddar.  This sandwich is so good, you will be sad when your leftovers have officially run out.

Leftover Corned Beef and Cabbage Sandwich
Makes 4 Sandwiches


1 pound corned beef
4 slices Irish cheddar cheese
1 medium onion, thinly sliced
1 (12 oz.) bottle Guinness
1 tablespoon of brown sugar.  
leftover cabbage (or sauerkraut if you so not have any)
8 slices rye bread
1 stick unsalted butter, softened
kosher salt and freshly ground black pepper, to taste


Step 1: In a large saute pan, melt two tablespoons of butter over medium heat.  Add the sliced onion to the pan and stir.  Once the onions begin to sweat and appear translucent, about 3 to 5 minutes, lower the heat to low.  Season with salt and pepper. In 5 minute increments, add a splash of Guinness to the pan.  Once the alcohol has burned off, add a little more.  Continue to until half of the bottle has been used (feel free to sip on the remaining beer while you continue to cook). Add the brown sugar and stir to combine.  After about 20 minutes, the onions should appear caramelized.

Step 2: Melt another two tablespoons of butter in a separate saute  pan and brown the cabbage leaves (or shredded cabbage if that is what you have).  The edges should be golden brown and crisp.  Remove from pan and set aside.

Step 3: Butter one side of the bread.  Place the bread buttered side down in a hot pan or griddle.  Working quickly, build the sandwich by layering the corned beef with the crisped cabbage, caramelized onions, and cheddar cheese.  Top the sandwich with another slice of bread, buttered side up.  Once the bottom slice begins to brown, carefully flip the sandwich so that the other side can brown. Remove the sandwich from the pan and cut in half.  Serve with a dill pickle.


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