Layered with tangy mustard, melted white cheddar, and rich Guinness braised onions, corned beef on rye is the ultimate way to use leftover corned beef and is mouthwateringly tasty.
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What you’ll love about this recipe
- It’s soooo gooood!!!! I cannot even begin to express to you how spectacularly delicious this sandwich is. It turned out so much better than I even imagined. BUT with tender, salty corned beef, sweet and buttery Guinness braised onions, melted white cheddar, and tangy mustard on rye, how could it not be good?!? Mmmmmmm.
- It’s a great way to make use of leftover corned beef! Following St. Patty’s Day, you may find yourself with some leftover corned beef. And let me tell you, there is no better way to use it than on this sandwich.
- It’s relatively simple to prepare! The total time to put together this sandwich clocks in at 45 minutes. The majority of that time is spent preparing the Guinness braised onions which are super simple to make ready and mostly hands-off. Aside from the onions, all you gotta do is assemble the sandwiches and grill ’em up. Easy peasy!
Ingredients (+ notes & substitutions)
- Unsalted butter: For the onions and for grilling the sandwiches.
- Yellow onions: I prefer to slice the onions into rings (like onion rings) but you could simply slice them or even dice them if you prefer.
- Guinness stout: Guinness beer is a dry Irish Stout that originated in…..you guessed it, Ireland! – Dublin to be exact. It dates back to the 1700s and is a best seller in Ireland today. It is prepared from malted barley, roasted unmalted barley, water, and brewer’s yeast. It’s thick, rich, and creamy, tasting of malty sugariness and hoppy bitterness with notes of coffee and chocolate. You’ll need less than one bottle to prepare this recipe.
- Kosher salt: To season the onions.
- Black pepper: Also for seasoning the onions.
- Rye bread: Seeded or unseeded.
- Corned beef: If you don’t have leftover corned beef brisket and don’t wish to go through the hassle of preparing it just for this recipe, you could most certainly use deli corned beef.
- White cheddar
- Mustard: My recommendation is whole grain, beer, or Dijon mustard, however, feel free to experiment. Or skip it altogether, if you’re not a fan.
How to make corned beef on rye (+ tips)
1. Heat a Dutch oven or heavy-bottomed pot/pan with a lid over medium-high heat.
2. Melt the butter then add the yellow onions and sauté for 5-minutes, stirring occasionally, until slightly browned and softened.
3. Add the Guinness then reduce heat, cover, and simmer for 25-30 minutes.
4. Uncover, increase heat to high, and cook for 5-10 minutes, stirring often to avoid burning, until most of the liquid has cooked off. Remove from heat and set aside. Cooking the liquid down concentrates the flavor!!!
5. Heat a large skillet or grill pan over medium-low heat.
6. Assemble the sandwiches by spreading mustard on the inside of all eight slices of bread. Set four of the bread slices aside. Layer each of the remaining four slices of bread with a quarter-pound of corned beef. Top the corned beef with two slices of white cheddar followed by a quarter of the Guinness braised onions. Use the four slices of bread you set aside previously to top the sandwiches.
7. Spread butter or mayo on both sides of each sandwich then transfer the sandwich two at a time to the warmed skillet and cook for 4-5 minutes on each side until golden brown and crispy. Serve warm.
Storage
This sandwich is best enjoyed fresh. If you must, however, you may store it in the refrigerator in an airtight container for up to four days.
Recommended Products
More recipes featuring corned beef:
- Reuben Burgers: If you love Reuben’s and have some leftover corned beef these Reuben burgers are a great choice! The patties, which are a combination of ground beef and corned beef, are grilled up with sauerkraut and Swiss cheese then smushed between two slices of Rye bread with homemade dressing.
- Spicy Kimchi Reuben: A fresh twist on a classic, this spicy kimchi Reuben is layered with corned beef, a spicy mayo kimchi mixture, and pepper Jack cheese sandwiched between two slices of rye bread.
- Dutch Oven Corned Beef: Dutch oven corned beef is the way to go this St. Patrick’s Day! This perfectly cooked stovetop corned beef with cabbage, potatoes, carrots, and onion is a complete meal. Naturally gluten-free.
If you make corned beef on rye I’d love your feedback. Please leave a comment and/or a rating below as I greatly value your opinion. Or snap a pic and tag me on Instagram @taoofspiceblog. Love, light, and happy cooking ya’ll ♥
Corned Beef on Rye with Guiness Braised Onions
Layered with tangy mustard, melted white cheddar, and rich Guinness braised onions, corned beef on rye is the ultimate way to use leftover corned beef and is mouthwateringly tasty.
Ingredients
For the Guinness braised onions
- 2 tablespoons unsalted butter
- 4 medium yellow onions, sliced into rings
- 1 cup Guinness stout
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
To assemble
- 1 pound cooked corned beef, thinly sliced
- 8 slices rye bread
- 8 sandwich slices white cheddar
- Butter or mayonniase
- Mustard
Instructions
- 1. Heat a Dutch oven or heavy-bottomed pot/pan with a lid over medium-high heat.
- Melt the butter then add the yellow onions and sauté for 5-minutes, stirring occasionally, until slightly browned and softened.
- Add the Guinness then reduce heat, cover, and simmer for 25-30 minutes.
- Uncover, increase heat to high, and cook for 5-10 minutes, stirring often to avoid burning, until most of the liquid has cooked off. Remove from heat and set aside.
- Heat a large skillet or grill pan over medium-low heat.
- Assemble the sandwiches by spreading mustard on the inside of all eight slices of bread. Set four of the bread slices aside. Layer each of the remaining four slices of bread with a quarter-pound of corned beef. Top the corned beef with two slices of white cheddar followed by a quarter of the Guinness braised onions. Use the four slices of bread you set aside previously to top the sandwiches.
- Spread butter or mayo on both sides of each sandwich then transfer the sandwich two at a time to the warmed skillet and cook for 4-5 minutes on each side until golden brown and crispy. Serve warm.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 718Total Fat: 36gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 141mgSodium: 2215mgCarbohydrates: 61gFiber: 6gSugar: 10gProtein: 34g
The nutritional information provided is computer generated. It is only an estimate and intended for informational purposes only. Nutrition details may vary depending on various factors such as origin, freshness of ingredients, etc
