What do you do with that leftover corned beef and cabbage from Saint Patty’s Day? Yes, a corned beef hash is always a good choice, but let’s think bigger. What about adding some bacon and some ooey gooey cheese and making and tangy, Smokey, irresistible Bacon and Beer Cheese Corned Beef Panini.
Every year that I make Corned Beef I always end up with leftovers. It is a dish that takes time to prep and makes, so, why not enjoy it for as long as we can. I like to make pizza, hash, and this Bacon and Beer Cheese Corned Beef Panini just to name a few.
We really do make the leftovers last a whole week. Every time bringing different flavors to the table, so we don’t feel like we are eating the same thing repeatedly. I think that is the trick when it comes to cooking with leftovers and using what you got you must make sure it never tastes the same.
The thing I love most about this Bacon and Beer Cheese Corned Beef Panini is that I use both leftover corned beef and the sautéed onion and mustard cabbage. To help minimize waste we try to find creative ways to use every leftover even side dishes.
To make this sandwich the first step is to make the beer cheese. The recipe is very simple and takes about 5-7 minutes to make. Since I had stout beer on hand and nothing goes better with corned beef than a good smooth stout I used it, however, you can always use a brown ale as well. Making the beer cheese first gives it a chance to cool before spreading it onto the bread for the sandwich, which is much easier than working with it when it is hot.
Once the beer cheese is ready it is time to brown the bacon, caramelizing the onions, and get to build the Panini. When you slice the corned beef for the sandwich make sure you go against the grains of the meat this will give you sliced meat, not shredded chunks.
When all the components are on your sandwich time for pressing and toasting. I used my Cuisinart Panini maker griddle combo griller, but if you don’t have one that is fine. Use a frying pan, place the sandwich in the pan, take a tempered plate place it on top of the sandwich and place a heavy can on the plate to apply weight to the sandwich. Allow it to cook a few minutes with the plate and can on top of the sandwich before flipping. Who said you need a panini maker to make a good pressed toasted sandwich!
Now that you have all my tips and tricks to this sandwich all that is left is for you to grab a drink, crank up the tunes, and get to cookin’!
What do you do with that leftover corned beef and cabbage from Saint Patty’s Day? Yes, a corned beef hash is always a good choice, but let's think bigger. What about adding some bacon and some ooey gooey cheese and making and tangy, Smokey, irresistible Bacon and Beer Cheese Corned Beef Panini.
- 6 oz sharp cheddar cheese shredded
- 1/2 lb corned beef thinly sliced
- 8 strips bacon
- 1 cup sauteed mustard onion cabbage
- 1 small yellow onion sliced
- 3 tbsp butter divided
- 1/4 tsp brown sugar
- 2 tbsp flour
- 1 bottle stout beer
- 1/2 tbsp Dijon Mustard
- 1 tsp Worcestershire sauce
- 2 oz Gouda cheese shredded
- 8 slices marble rye bread thick sliced
- 2 tbsp olive oil
Add 2 tablespoons butter and flour to a medium pot over medium heat. Whisk together to form a roux as the butter melts. Add Dijon Mustard, Worcestershire sauce, a pinch of salt, and cook roux for 1-2 minutes.
Whisk stout beer into roux slowly until thickens. It should be a gravy consistency. If it's very thick, add more beer a quarter cup at a time.
Once the mixture is together, add shredded gouda and sharp cheddar cheese and whisk until melted completely!
Remove from the heat and set aside for later.
Place remaining 1 tablespoon of butter, onions, and a pinch of salt in a deep skillet. Cook onions on medium-low heat until they become tender 3-4 minutes.
Sprinkle the brown sugar over the onions and stir in until it is completely melted and coating the onions.
Remove from the heat and set aside for later
Fry the bacon until crisp and brown. Remove from pan and set on paper towel
Pre-heat a panini press to medium heat. Spray with non-stick spray if the make and model recommend you do so before cooking.
Brush one side of each slice of bread with olive oil.
Lay out the 8 slices of rye bread. Spread 1 tablespoon of beer cheese on each slice of bread opposite the side you brushed with olive oil.
Stack equal amounts of corned beef, bacon, sauteed onion mustard cabbage, and caramelized onions on 4 of the slices. Top each stack with the remaining bread slices.
Place sandwiches in panini press close and allow to cook until you toasted grill marks appear. You may have to cook in multiple batches until all sandwiches are toasted and pressed.
Once grill marks appeared and the sandwiches are nicely toasted remove, slice diagonally, serve and enjoy!