Cooper Corned Beef and Cabbage Grilled Cheese with Beer Mustard

MELT

SERVES: 2

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No St. Patrick’s Day celebration is complete without corned beef and cabbage. It’s tradition. But what if you could take that particular tradition and add one of your own? Like that trusty comfort food for the ages, the grilled cheese sandwich? Well, that’s exactly what we’ve done with this Cooper Corned Beef and Cabbage Grilled Cheese. Two great traditions, together in tasty harmony. This is your lucky day.

INGREDIENTS

For the sandwiches:
4 slices marble rye bread
12 slices Cooper Sharp White cheese
1 cup (or 10 slices) corned beef, cooked
1/2 cup cabbage, cooked and chopped
1/2 stick unsalted butter
salt and pepper to taste

For the beer mustard:
1 cup brown mustard
1 tablespoon dark, stout or amber beer

DIRECTIONS

In a small bowl, mix the mustard and beer. Set aside.

In a microwaveable dish, melt the butter for 30 seconds. Set aside.

Place each slice of the marble rye on a flat surface. Spread each slice with some of the beer mustard. On the bottom bread of each sandwich, portion 2 slices of Cooper Sharp cheese. Add a layer of corned beef. Top the corned beef with a second layer of 2 slices of Cooper Sharp cheese, followed by another layer of corned beef. Top with equal portions of cooked cabbage and a few more Cooper Cheese slices. Press the top with remaining bread slices, beer mustard side down. Using a brush, coat the outside top of the sandwiches with melted butter.

Place a medium skillet over medium heat or set your griddle to 350°F.

Place butter side of sandwich on hot surface and grill for 3-4 minutes. While the first side of sandwich is grilling, brush the other outside slice of bread, now on top, with butter.

Flip and continue to grill for another 3-4 minutes until bread is toasted and cheese is melted. Remove from heat.

Use any remaining beer mustard as a dipping sauce for the sandwiches or with a side of fries.