Corned Beef Melts Recipe | We are not Martha (2024)

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These Corned Beef Melts are the perfect solution to your St. Patrick's Day leftovers. But they're so delicious, they'll have you making corned beef just so you can enjoy these sandwiches!

Corned Beef Melts Recipe | We are not Martha (1)

(This recipe for Corned Beef Melts was originally published in March 2010, but has been updated with new photos and content in 2019).

What's your favorite part of St. Patrick's Day? (please, please don't say green beer!!) For me, it's a tie between corned beef and Lucky Charms. And when I say corned beef, I think I actually mean leftover corned beef.

Because my favorite thing is really these corned beef melts that are just the best in the world. Kind of like Thanksgiving dinner sandwiches (which are my other favorite thing in the world), these corned beef sandwiches are chock full of St. Patrick's Day dinner leftovers. And cheese.

But you should know that I didn't put cabbage in them. Though I actually think that may be delicious, I fear it would turn many of you away. And as is, these corned beef melts are perfection.

Though my family is just a little bit Irish (just a wee bit, if you will), we do have one major St. Patrick's Day tradition... And that's always eating corned beef with cabbage, carrots, and potatoes at some point around the holiday.

I've always really loved corned beef, but I don't think I've met anyone who loves corned beef quite as much as my husband! Now, we usually have corned beef twice a year: at St. Patrick's Day and on Chris's birthday.

But every time I make these corned beef melts with the leftovers, I say we need to have corned beef more often throughout the year. It's such an underrated dinner.

How to Make Corned Beef for Sandwiches

I developed this sandwich in the event that you need something to do with all those corned beef leftovers... But! It's so delicious that it's worth making corned beef from scratch just so you can enjoy a corned beef melt.

If you're making these sandwiches from scratch and don't yet have leftover corned beef waiting for you, don't worry... Corned beef is easy to make! Basically, all you need in order to make it is 1) corned beef and 2) time. It will take about 3 hours to boil, so make sure you leave time. If you bake it, it will take about 2 hours, depending on how big your corned beef is.

If I'm making corned beef solely for the purposes of this sandwich, I don't do anything fancy to it.

For boiled corned beef: just bring a large pot of water to a boil with the corned beef in it. Then reduce to a simmer and leave for about 3 hours (or until tender). Then turn the flame off and leave the beef in the water for 15 more minutes.

For baked corned beef: start by rinsing it under cold water. Then dry it and rub a little brown sugar/mustard and salt and pepper mixture over the top . Wrap it tightly in foil and and bake at 350 degrees about 1 hour per pound. You can broil it for a few minutes if you want to get it a little crispy!

What Cheese Goes with Corned Beef?

I honestly don't think you can go wrong when it comes to pairing corned beef with cheese. I use provolone for these corned beef melts because I think it's a nice mild complement to the beef and mustard.

But traditionally you'll find Ruebens made with Swiss cheese, which I also love (ruebens also have sauerkraut and Russian dressing) and which works really well for these melts.

How to Make Corned Beef Melt Sandwiches

And now for the sandwiches. These corned beef sandwiches are pretty simple and consist of just your leftover corned beef, provolone cheese, caramelized onions, and grainy mustard... All on rye bread slathered with some butter.

It's hard not to fall in love with them and I have to admit I enjoy them more than I enjoy the actual corned beef dinner itself.

If you have your corned beef already made, you'll want to start by caramelizing the onions. Easiest thing ever.

All you do is add a couple tablespoons of butter and some brown sugar in a medium skillet with the sliced onions. Cook on medium heat for about 20-30 minutes until the onions are deep brown and caramelized.

Corned Beef Melts Recipe | We are not Martha (2)

Now it's time to construct the sandwiches! Butter one side of all your bread slices. And put one from each sandwich on a skillet over medium heat. I'm making 2 sandwiches below.

Spread a thin layer of mustard on the bread slices. Place a slice of provolone cheese on top of the mustard. And top with caramelized onions. And some of that beautiful corned beef.

Corned Beef Melts Recipe | We are not Martha (3)

Top with the other slice of buttered bread. And after cooking a few minutes on one side, carefully flip the corned beef sandwich over. Cut in half. And enjoy.

Corned Beef Melts Recipe | We are not Martha (4)

With a beer or something. But hopefully not a green one. Maybe even some whisky or some Baileys. Actually, save those for dessert.

You need to focus on these corned beef melts and they go perfectly with a nice cold beer.

Corned Beef Melts Recipe | We are not Martha (5)

Anyway, let's talk these corned beef sandwiches. They are seriously awesome. I love pretty much any kind of melt (tuna, grilled ham and cheese, etc.), but this is no lie, one of the best I've ever had. I always think I'm not the biggest rye bread fan, but then I realize that when it's all buttery and toasted, it's so, so good!

Aside from the corned beef, the caramelized onions totally MAKE this sandwich, but everything about it is totally perfect. I do kind of wish I had added cabbage to it, because that would have been fun. Next time.

Corned Beef Melts Recipe | We are not Martha (6)

I'm legit about to run out to the store to buy more corned beef just so I can make these again. There are still a few more weeks before St. Patrick's Day, but it's certainly not too early to wear your green, pour yourself a beer, and salute the Irish with this sandwich.

But really, I'd eat this absolutely any time of the year, leprechauns or not!

More St. Patrick's Day Recipes

While these corned beef melts are a St. Patrick's Day staple in my house, there are so many delicious Irish recipes that are perfect for the season! Plus, I'm always sure to pair corned beef with a fun dessert. Here are some of my favorite St. Patrick's Day recipes:

📖 Recipe

Corned Beef Melts

These Corned Beef Melts are the perfect solution to your St. Patrick's Day leftovers. But they're so delicious, they'll have you making corned beef just so you can enjoy these sandwiches!

5 from 2 votes

Print Pin Rate

Course: Appetizer or Entree, lunch

Cuisine: American, Eclectic, Irish

Keyword: Corned Beef, Leftovers, St. Patrick's Day Recipes, Unique Sandwiches

Prep Time: 10 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 15 minutes minutes

Makes: 2 sandwiches

Author: Sues

Ingredients

3 Tbsp unsalted butter, divded
1 medium onion, thinly sliced
1 Tbsp brown sugar
¼ tsp salt
¼ tsp pepper
4 slices rye bread
3 Tbsp grainy mustard
4 slices provolone or Swiss cheese
4 slices leftover corned beef

Instructions

Add 1 Tbsp butterto a large skillet over medium low heat. When melted, add onions and stir until well coated in butter.
When onions are turning transparent, after about 10 minutes of cooking, stir in brown sugar.Continue cooking for 20-40 minutes, stirring every 5 minutes or so, until onions are well caramelized. Stir in salt and pepper.
Spread remaining 2 Tbsp butter on one side of all four slices of bread.Spread a thin layer of dijon on the other side of the bread slices.Place two slices of bread bread butter-side-down on skillet over medium-low heat.
Place 2 slices cheese on each slice of bread. Top with corned beef slices and caramelized onions.
Top with the other slice of buttered bread. And after cooking a few minutes on one side, carefully flip the sandwich over. Cook until bread is toasted and cheese is melty.

Share a Photo of Your Finished Recipe!Mention @wearenotmartha and share a photo if you've made the recipe!

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Corned Beef Melts Recipe | We are not Martha (2024)

FAQs

What is the secret to corned beef? ›

Here's what to do: Make a salty curing brine with pickling spices like mustard seed, allspice berries, coriander seeds, and peppercorns. Marinate a beef brisket in the brine, for 5 to 7 days. Simmer the brined and drained brisket in water with more pickling spices for several hours until tender.

Tell Me More ›

What makes corned beef taste better? ›

To add some flavor to your boiled corned beef, add some vegetables, such as carrots, onions and potatoes, to the pot. These vegetables not only add flavor but also make for a well-rounded meal. You can add some herbs and spices, such as a bay leaf, garlic and peppercorns, to the water for extra flavor.

Read On ›

What not to do when cooking corned beef? ›

5 Mistakes to Avoid When Making Corned Beef

Not Rinsing the Meat Before Cooking. ...
Cooking Over a High Temperature. ...
Not Filling the Pot with Enough Water. ...
Not Cooking the Meat Long Enough. ...
Cutting the Meat Incorrectly.

Sep 3, 2020

Does cooking corned beef longer make it more tender? ›

Corned beef is made from one of several less tender cuts of beef like the brisket, rump, or round. Therefore, it requires long, moist cooking. Corned beef is safe once the internal temperature has reached at least 145 °F, with a three minute rest time, but cooking it longer will make it fork-tender.

What is the best cooking method for corned beef? ›

In our book, roasting is our preferred method to cooking a corned beef brisket. Roasting results in a super moist and tender brisket with an irresistible crust. We packed in the flavor with a unique and simple homemade spice blend—trust us, you won't find flavor like this in a little pre-made baggie.

Learn More Now ›

What is the brine for corned beef made of? ›

All you really need is a beef brisket and a curing brine. We make our brine with kosher salt, brown sugar, pink curing salt, garlic and pickling spices. Of course, corned beef brisket does take time. The brisket needs to sit in the brine for 10 days, so make sure you plan ahead.

Learn More Now ›

What is the tastiest corned beef? ›

The flat cut's lower fat content and uniform shape allow it to absorb seasonings and spices more evenly, resulting in a deliciously seasoned and tender piece of meat that's flavorful and visually appealing. Flat Cut: This cut is leaner and uniform, ideal for slicing.

Learn More ›

Why does my corned beef always come out tough? ›

Cooking over a high temperature.

High heat is not a friend to brisket. When cooked at a boil for too long, corned beef is likely to turn out tough and chewy, rather than soft and tender. Do this instead: Regardless of the cooking method, corned beef is best cooked over low heat.

Read The Full Story ›

What happens if you don't rinse corned beef? ›

Depending on the pickling solution used for the meat, you may be in for a saltier meal than you bargained for if you cook the meat without rinsing it. And don't worry: Rinsing won't make the beef taste bland! The flavor is infused deep into the beef during the curing process.

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What is the red liquid in corned beef package? ›

Blood is removed from beef during slaughter and only a small amount remains within the muscle tissue. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package.

Show Me More ›

Do you cook corned beef in the liquid it comes in? ›

Place the brined corned beef in a large pot or Dutch oven along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot.

Learn More ›

Is it better to boil or bake corned beef? ›

Should You Boil or Bake Corned Beef? Really, it's up to you. Both methods create a juicy, tender corned beef when done properly. Traditional recipes, like our corned beef and cabbage or glazed corned beef, call for simmering corned beef in spiced water for about three hours.

Do you simmer corned beef with the lid on or off? ›

Reduce to simmer and cover.

2 1/2 – 3 hours or until firmly fork tender. Internal temperature should be at least 160°F for food safety; for optimal tenderness, cook to an internal temperature of 190°F.

Get More Info Here ›

Why add beer to corned beef? ›

Additionally, the sugars in the beer can help to caramelize the exterior of the corned beef, creating a delicious crust that adds texture and depth of flavor. While it's not strictly necessary to use beer when cooking corned beef, it is a great way to enhance the flavor of the dish and take it to the next level.

Why do you soak corned beef before cooking? ›

Soaking helps draw out some of the salt from the curing process. Choose your cut of corned beef wisely. A point cut has more fat marbling and produces juicier slices, while a flat cut is leaner and easier to cut into nice slices.

Keep Reading ›

What turns corned beef pink? ›

One of the key ingredients in making corned beef is a curing salt called Prague powder, which is what gives the corned beef its distinctive pink color.

Find Out More ›