Active 30 minute total time 35 min
serves 2
you will need :
1 1/2 tablespoons unsalted butter, Plus more if needed
1 small onion, thinly sliced
1 tablespoon sugar
Kosher salt and fresh grounded pepper
3/2 cup dark beer ( porter)
2 teaspoon Worcestershire sauce
1 tablespoon whole-grain mustard
1 1/2 cups grated Jarlsberg cheese ( about 6 ounces)
4 slices marble rye bread
1. melt 1/2 tablespoon butter in a large skillet over medium- high heat. Add onions and sprinkle with the sugar, 1/2 salt & pepper to taste. cook, stirring occasionally, until the onions are soft and golden about 10 minutes. Add beer , continue cooking stirring occasionally, until onions are tender and the liquid is slightly syrupy about 8 more minutes. Remove from heat and stir in corned beef, corned beef recipe here
Worcestershire sauce and mustard.
2. Divide half of the cheese between 2 bread slices; top with corned beef mixture and remaining cheese top with the 2 remaining bread slices.
3. Melt remaining butter in a large skillet over medium heat, add the sandwiches and cook pressing occasionally with a spatula, until bread is toasted and cheese is melted, about 4 minute on each side, add more butter to pan if needed.
try with a Pinot Noir wine see here!
