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Corned Beef and Cabbage Grilled Cheese on Rye on a white plate.
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Corned Beef and Cabbage Grilled Cheese on Rye

This Corned Beef and Cabbage Grilled Cheese Sandwich is the perfect way to use up St. Patrick's Day leftovers. Or better yet, use it as a simple way to celebrate with this favorite Irish-American holiday tradition!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Dish
Cuisine: American
Keyword: Corned Beef and Cabbage Grilled Cheese on Rye
Servings: 4 sandwiches
Author: Rachel Farnsworth

Ingredients

  • 1/4 cup butter plus more for spreading
  • 1 head green cabbage chopped
  • Salt and Pepper to taste
  • 1 pound sliced corned beef
  • 2 cups shredded cheddar cheese
  • 1 loaf rye bread sliced
US Customary - Metric

Instructions

  • Melt 1/4 cup of butter in a large skillet over medium heat. Add in cabbage and season with salt and pepper. Sauté until cabbage is tender, about 7-10 minutes.
  • Butter one side of each slice of rye. Assemble sandwiches with a generous pinch of shredded cheddar, several slices of corned beef, another generous pinch of cheddar, a generous spoonful of sautéed cabbage, and a final generous pinch of cheddar. Top with another slice of rye.
  • Grill on a nonstick skillet over medium-low heat until bottom piece is toasted. Carefully flip and allow the other side of the sandwich to toast. Cook until outsides of sandwich are toasted to a golden brown and cheese has melted completely. Serve immediately.

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Nutrition

Calories: 611kcal | Carbohydrates: 14g | Protein: 33g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 151mg | Sodium: 1874mg | Potassium: 778mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1145IU | Vitamin C: 113.7mg | Calcium: 510mg | Iron: 3.4mg
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