My family adores corned beef, so when I make it, I make a lot. By a lot, I mean 3 - 4 flats in one shot. I make a lot because we love the leftovers! Corned beef is so easy to prepare and it's so versatile in leftovers.
These delicious Corned Beef Panini with Caramelized Guinness Onions are the prefect way to re-purpose corned beef leftovers. Think of them like a corned beef patty melt! Who doesn't love a good patty melt?
Corned Beef Panini with Caramelized Guinness Onions start with cooked corned beef. Corned beef is so easy to prepare and it's so versatile in leftovers. Here in Cleveland, there's a deli that famous for it's corned beef sandwiches. People have been known to wait for hours in line just to get one of their "mile-high" piled corned beef sandwiches. I've had their corned beef sandwiches, and while they are excellent, there's no reason why you can't prepare a delicious corned beef right at home and make your own creations!
For best results, I buy a pre-brined and packaged Certified Angus Beef® corned beef. They have a fabulous recipe on their website to prepare a traditional Corned Beef and Cabbage in the oven. That is the recipe I used for my corned beef this year. Click here for the Corned Beef and Cabbage recipe.
Besides the tender and delicious corned beef, I think it's the Guinness caramelized onions that take this panini to new levels. They are easy to make and add a great layer of flavor to the sandwich.
No leftover corned beef? No worries. This panini can be made with deli purchased corned beef too!
Corned Beef Panini with Caramelized Guinness 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 TBS 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.
Prep Time: 00 hrs. 30 mins.
Total time: 40 mins.
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I am an ambassador for Certified Angus Beef ® brand. I am being compensated for my work with them. I was not required to write this blog post, but chose to do so. All opinions are mine alone. I used their recipe with permission.
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