Happy almost St. Patrick’s Day! What are you doing to celebrate? Besides green beer, of course (which I’ve actually never had). My family is just a little bit Irish (just o’ wee bit?), so we’ve never had any crazy St. Patrick’s Day celebrations. But my parents always, always made corned beef and cabbage with carrots and potatoes on March 17. I’ve never made corned beef before. But when I saw a recipe for corned beef melts on a blog all about comfort foods, I decided this year I’d have to make it. Because you need to make corned beef to have a corned beef melt.
So, you should probably make corned beef for St. Patrick’s Day and then use the leftovers to make these sandwiches. Or just make them. Because corned beef is like super on sale at grocery stores for St. Patty’s Day. And it’s super easy to cook, with just a bit (o’ wee bit?… sorry) of time involved.
Corned Beef Melts:
- Rye bread (I used rye marble)
- Thinly sliced corned beef
- Provolone cheese
- Dijon mustard
- Caramelized onions
So, basically, all you need in order to make corned beef is 1) corned beef and 2) time. It will take about 3 hours to boil, so make sure you leave time. And also read the instructions on the package. All I had to do was bring the water to a boil with the corned beef in it. Then reduce to a simmer and leave for about 3 hours (or until tender). Then I turned the flame off and left the beef in the water for 15 more minutes. And that’s ALL!!
I tried to trim off as much fat as I could.
And then sliced it up.
In the meantime, I caramelized the onions. Easiest thing ever. All you do is add a couple tablespoons of butter and some brown sugar in a medium skillet with the sliced onions. Cook on medium heat for about 20-30 minutes until the onions are deep brown and caramelized.
Now it’s time to construct the sandwiches! Butter one side of all your bread slices. And put one from each sandwich on a skillet over medium heat. I’m making 2 sandwiches below.
Spread a thin layer of dijon on the bread slices.
Place a slice of provolone cheese on top of the dijon.
And top with caramelized onions.
And some lovely corned beef.
Top with the other slice or buttered bread. And after cooking a few minutes on one side, carefully flip the sandwich over.
Cut in half. And enjoy. With a beer or something. I’m not going to lie, I was already really tired and had some more work to do; so I enjoyed with a cup of tea. Oops. So much for being Irish.
But let’s talk the sandwich. It was seriously awesome. I love pretty much any kind of melt (tuna, grilled ham and cheese, etc.), but this was no lie, one of the best I’ve ever had. I’m not the biggest rye bread fan, but when it was all buttery and toasted, it was so, so good!
The caramelized onions totally MAKE this sandwich, but everything about it was totally perfect. I kind of wish I had added cabbage to it, because that would have been fun. Next time.
Wear your green, pour yourself a beer, and salute the Irish with this sandwich. But really, I’d eat this absolutely any time of the year, leprechauns or not! Happy St. Patrick’s Day, everyone!
What are your big plans for tomorrow (besides making this sandwich, of course)?