Grilled cheese to the rescue, again! I was away most of St. Patrick’s Day weekend so I didn’t get to make corned beef and cabbage, which I love, so I was determined to make it this weekend.
I had plans to take my mother shopping so before I left I put the corned beef in the crock pot with onions, carrots, garlic and a base made of beef broth, Dijon Mustard, brown sugar and spices to cook long and slow while I was gone.
Taking mom shopping is always an adventure; she’s an 83 year old spitfire who now spends the majority of her day caring for my 91 year old father so it’s nice to get her out of the house.
One of the great things about cooking in a crock pot is when you walk through your door after being away from the house for hours, your treated to the wonderful aroma of food cooking. The corned beef had simmered for 8 hours while I was shopping. For the 9th hour I added cabbage wedges so they could soak up all that seasoned corned beef goodness.
As I put away my goodies the delicious smell of the corned beef was driving me nuts.
I was in the mood for a sandwich, actually I had been craving grilled cheese all day so I made a stacked Corned Beef Grilled Cheese. This one is for the ages, it’s crazy good.
- Aioli
- Butter
- Crock Pot Corned Beef & Cabbage
- Swiss Cheese
- Potato
- Dark Bread (I like grain sprouted bread, it’s delicious, hearty & healthy)
I had made a quick Aioli of mayo, garlic, Dijon mustard, a teaspoon of brown sugar and a dash of Cayenne pepper earlier in the day so the flavors had melded by the time I spread it on my sandwich.
When I make grilled cheese I like to take the cheese out of the fridge ahead of time so it can warm up and then it will melt more quickly. If the cheese is cold the bread could burn before the cheese melts. I also cover the pan loosely for the first few minutes which also helps melt the cheese evenly.
Melt a tablespoon of butter in a heavy pan (I prefer cast iron). Slice the potato into thin slices and cook them in the butter until browned.
Take a few leafs of the Cabbage and sauté them with the Potato’s.
To assemble the sandwich butter one side of each slice of bread then spread a generous amount of Aioli on the other.
Then start stacking: cheese, potato, cabbage, corned beef and more cheese.
Grill it up in the pan and enjoy!
Deb says
Oh, Yummm…Say, did I miss dinner? Bookmarked!