The Saint Paddy Corned Beef Melt
Transform your leftover corned beef into the ultimate grilled sandwich, The Saint Paddy Corned Beef Melt! Made with corned beef, melted cheese, sliced pepperoncini, sautéed onions, and Dijon mayo, this mouthwatering sandwich makes a perfect Saint Patrick's Day tradition!
Equipment
- skillet
Ingredients
- 1/2 large yellow onion, sliced
- 1 1/2 cups cooked corned beef sliced thinly
- 4 slices rye bread
- handful sliced pepperoncini
- 4 slices provolone cheese
- mayo
- Dijon mustard
- couple tablespoons of butter
- salt & pepper
Instructions
- Add one tbsp of butter and sliced onions to one half of a large skillet. Sprinkle salt & pepper over onions, turn heat to med-high and sauté for a minute or two, then to the other half of the skillet that's empty, add the corned beef slices, making sure they're flat. Keep stirring onions until they have softened and have started to turn golden. When corned beef gets a nice crust on the bottom, flip over all the slices and brown the other sides.
- Butter outsides of bread, as you would a grilled cheese sandwich. Squirt a little mayo and Dijon mustard on each non-buttered side of the bread. Add corned beef, sauteed onions, pepperoncini slices, and two provolone cheese slices to each sandwich. Grill sandwich in a non-stick pan until bread has turned golden, then flip over and cook the other side until the bread is golden and the cheese is melted inside. Enjoy!
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