The Saint Paddy Corned Beef Melt
Transform your leftover corned beef into the ultimate grilled sandwich, The Saint Paddy Corned Beef Melt! Made with corned beef, melted cheese, sliced pepperoncini, sautéed onions, and Dijon mayo, this mouthwatering sandwich makes a perfect Saint Patrick’s Day tradition!
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What’s better than Corned Beef & Cabbage? The Saint Paddy Corned Beef Melt!
A couple years ago, I was experimenting with some leftover corned beef from my Saint Patrick’s Day dinner, when I decided to use it to make a sandwich that I aptly named, The Saint Paddy.
I know, I know, I’m clever! My husband said that it was not only the best sandwich I had ever made, it was one of the best sandwiches he’d ever eaten!
If you read my Slow Cooker Italian Beef Sandwiches post, you know we eat a LOT of sandwiches, so that really meant something.
This Corned Beef Melt is kind of like a corned beef grilled cheese sandwich, but next-level!
Ingredients needed to make this recipe (scroll down to recipe card for complete recipe):
- Onion
- Corned beef
- Rye bread
- Sliced pepperoncini peppers
- Provolone cheese
- Mayo
- Dijon mustard
- Butter
- Salt & pepper
Pan-frying the slices of leftover corned beef gives them great texture and a delicious “crust” from the meat browning in the pan.
Add some sautéed onions, tangy pepperoncini slices, melted cheese, and some mayo/Dijon, all on some grilled rye bread. Yum!
If you have more corned beef and you’re in the mood for an awesome bagel sandwich, make sure you check out The Ultimate Corned Beef Bagel Sandwich! (Shown below)
So, in honor of Saint Patrick’s Day and awesome leftovers, let’s make a delicious The Saint Paddy Corned Beef Melt so you can use up that leftover corned beef and transform it into something amazing!
Looking for some great side dishes to these sandwiches? Here are some favorites:
- Braised Cabbage & Onions
- Slow Cooker Baked Potatoes
- Garlic Dill Pickles
- Crispy Za’atar Roasted Potatoes
NOTES:
- You could use any bread you like, but rye is my favorite because the caraway seeds in rye bread really complement the corned beef.
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The Saint Paddy Corned Beef Melt
Equipment
- skillet
Ingredients
- 1/2 large yellow onion, sliced
- 1 1/2 cups cooked corned beef sliced thinly
- 4 slices rye bread
- handful sliced pepperoncini
- 4 slices provolone cheese
- mayo
- Dijon mustard
- couple tablespoons of butter
- salt & pepper
Instructions
- Add one tbsp of butter and sliced onions to one half of a large skillet. Sprinkle salt & pepper over onions, turn heat to med-high and sauté for a minute or two, then to the other half of the skillet that's empty, add the corned beef slices, making sure they're flat. Keep stirring onions until they have softened and have started to turn golden. When corned beef gets a nice crust on the bottom, flip over all the slices and brown the other sides.
- Butter outsides of bread, as you would a grilled cheese sandwich. Squirt a little mayo and Dijon mustard on each non-buttered side of the bread. Add corned beef, sauteed onions, pepperoncini slices, and two provolone cheese slices to each sandwich. Grill sandwich in a non-stick pan until bread has turned golden, then flip over and cook the other side until the bread is golden and the cheese is melted inside. Enjoy!
Did you make this recipe? Rate it and let me know in the comments below! ♥
I also have a fun Facebook group for us foodies to share recipes and talk about food. I’d love to have you! Request to join HERE. Cheers!
