Corned Beef Grilled Cheese

My Garden Life
March 18, 2016

Did you celebrate St. Patrick’s Day this year with a big pan or crock pot of corned beef and cabbage? And now you have leftovers, so what are you going to do with them? Well we have the perfect recipe for you, corned beef grilled cheese!

Transform your leftover corned beef and cabbage into the ultimate comfort food, with a few simple tweaks.

Servings: 8


1 1/2 tablespoons butter

1 medium yellow onion, thinly sliced (optional)

2 cups cabbage, thinly sliced

1 1/2 tablespoons sugar

salt and pepper

1 cup dark beer

8-10 ounces leftover corned beef

8 slices marble or dark rye bread

1 tablespoon mustard

2 cups Gouda or Gruyere Cheese, shredded

Butter, for grilling


Melt butter in a large pan over medium heat. Add onion, cabbage and sugar, then sprinkle in salt and pepper to taste. Cook until soft, stirring occasionally, about 10 minutes. Add dark beer and cook until the liquid turns slightly syrupy. Remove from heat. Mix in the corned beef slices.

On four slices of bread, add mustard, a layer of cheese, and the corned beef and cabbage mixture. Top each with another slice of bread.

On a griddle or in a large pan, melt some butter. Grill the sandwiches until they are lightly browned on both sides and the cheese melts.

Corned Beef and Cabbage on a Plate


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