Open-Face Corned Beef and Cheese Sandwiches with Pickled Onions
Total Time: 13 minutes | Prep Time: 10 minutes | Cook Time: 3 minutes
Recipe Category: Lunch/Snacks
Servings: 4
Description
A sandwich with a long name, but it’s the perfect description for this delicious open-face creation. Loaded with tender corned beef, creamy melted cheese, tangy pickled onions, and a spread of zesty mayonnaise and mustard, these sandwiches are ideal for St. Patrick’s Day—or any day you’re craving something hearty and comforting. The pickled onions can be made ahead of time, so they’re ready whenever you need them, and they hold up beautifully in the fridge for days.
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion (thinly sliced) | 1/2 |
| Cider vinegar | 2 tbsp |
| Water | 2 tbsp |
| Sugar | 2 tsp |
| Crushed red pepper flakes | 1/4 tsp |
| Mayonnaise | 1/4 cup |
| Spicy mustard | 1 tbsp |
| Corned beef (thinly sliced) | 6 oz |
| Sage Derby cheese (sliced) | 4 oz |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 138.4 |
| Fat Content | 8.1 g |
| Saturated Fat | 2.7 g |
| Cholesterol | 41.6 mg |
| Sodium | 482.9 mg |
| Carbohydrates | 8 g |
| Fiber | 0.2 g |
| Sugars | 6.9 g |
| Protein | 7.8 g |
Instructions
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Make the Pickled Onions: In a small bowl, combine the thinly sliced onion, cider vinegar, water, sugar, and crushed red pepper flakes. Stir gently until the sugar dissolves. Cover the bowl and refrigerate for at least 1 hour, or up to a few days. These pickled onions will add the perfect tangy crunch to your sandwiches.
-
Prepare the Sandwiches: Preheat your broiler. Once ready, drain the pickled onions to remove any excess liquid.
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Assemble the Sandwiches: On each slice of your preferred bread (such as rye or a sturdy white bread), spread a thin layer of mayonnaise followed by a layer of spicy mustard. Add a portion of the pickled onions on top of the spread. Then, layer on slices of corned beef, followed by a few slices of the sage derby cheese.
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Broil the Sandwiches: Place the assembled open-face sandwiches on a baking sheet. Broil them in the oven about 6-8 inches from the heat source for 3 minutes, or until the cheese is melted and bubbly and the sandwiches are heated through.
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Serve and Enjoy: Once the cheese has melted and the sandwiches are golden, remove them from the broiler. Slice in half if desired, and serve immediately. Enjoy the savory comfort of corned beef, the creamy cheese, and the tangy, spicy pickled onions.
Tips and Variations
- Pickled Onions: If you don’t have time to let the onions marinate, you can make a quick pickling solution by increasing the vinegar and sugar ratio to 1:1 for a faster option. Let the onions sit for 10-15 minutes before using.
- Bread: Rye bread is a classic option for this sandwich, but feel free to use any sturdy bread that holds up well under the broiler. A sourdough or hearty whole grain would be great alternatives.
- Cheese Options: While sage derby cheese provides a rich, flavorful bite, other melting cheeses such as Swiss, cheddar, or Gruyère could be swapped depending on your preference.
These open-face corned beef and cheese sandwiches are quick and easy, yet full of rich flavors and textures. Whether you’re celebrating St. Patrick’s Day or just craving a comforting meal, this sandwich is sure to hit the spot!
