Corned Beef Grilled Cheese
1 ½ T butter, plus more if needed
1 small onion thinly sliced
1 T sugar
Kosher salt and freshly ground pepper
¾ cup dark beer
2 ounces deli-sliced corned beef cut into strips
2 tsp Worcestershire sauce
1 T whole grain mustard
1 ½ cups grated Jarlsberg cheese (about 6 ounces)
You may use Swiss or Monterey jack if you can not find Jarlsberg
4 slices marble rye bread or regular rye bread
Melt ½ T butter in a large skillet over medium high heat, add onions and sprinkle with sugar, ½ tsp salt and pepper to taste. Cook stirring occasionally until soft and golden, about 10 minutes. Add the beer and continue cooking until the onions are tender and the liquid is slightly syrupy. Remove from heat and stir in corned beef, Worcestershire sauce and mustard.
Divide half of the cheese between 2 bread slices, top with the corned beef mixture, the remaining cheese and the 2 bread slices.
Melt the remaining butter in a large skillet over medium heat, add the sandwiches and cook until bread is toasted and cheese is melted, flipping once.