Corned Beef with Caramelized Onions

 Corned Beef with Caramelized Onions

Leftover corned beef gets transformed into a delicious warm panini with cheddar cheese and caramelized Guinness onions on marble rye bread


8 sliced marble rye

3 TBSP Dijon mustard

1 tsp. (or to taste) prepared horseradish sauce

2 sweet onions, sliced thinly

1/2 cup Guinness draught beer

dash of Worcestershire sauce

salt and pepper, to your liking

8 thin slices of cheddar cheese

16 thin slices of leftover Certified Angus Beef® corned beef, cooked

2 - 3 tsp. butter


In small bowl, combine Dijon mustard and horseradish. Set aside.

In a medium skillet, add butter and melt over med heat. When butter starts to bubble, add onion. Cook for about 5 minutes, or until it starts to become translucent. Add beer, Worcestershire sauce and salt and pepper. Bring to boil and allow to simmer and cook until there is almost no liquid and the onions are brown and caramelized. (about 20 -25 minutes) stirring occasionally. Take off heat.

Preheat panini press. On one side of each slices of marble rye, evenly spread the mustard-horseradish mixture. On 4 of the slices with the mustard mixture, top with a slice of cheese, 4 slices of corned beef, 1/4th of the onions, and another slice of cheddar. Top the sandwich with a piece of the bread, mustard side down. Place sandwich in panini press and lower handle.

Cook in press until everything is heated through, cheese is melted and bread is crispy brown on the outside. Remove and enjoy! Repeat with remaining ingredients to get 4 sandwiches.