Ingredients
1 tbsp. olive oil,
1 medium onion sliced thinly,
1 cup Guinness Beer,
1 tsp. Worcestershire sauce,
2 tsps. Grainy mustard,
1 tbsp. butter at room temperature,
8 slices Rudolph’s Bavarian Multigrain Bread,
1 cup cheddar cheese shredded,
300g of shaved Brandt Corned Beef
Direction
Heat the oil in a pan over medium heat. Add the onions and sauté until tender, about 5-7 minutes. Add Guinness beer, cover and simmer until the liquid has evaporated, about 25 minutes. Remove from heat and blend in the Worcestershire sauce and grainy mustard. Sandwich assembly: place a small amount of caramelized onions and 1/4 cup of shredded cheddar cheese on 4 slices of Rudolph’s Bavarian Multigrain bread. Layer 75g of Brandt Corned Beef on top of the shredded cheese. Top the sandwiches off with the remaining slices of Rudolph’s Bavarian Multigrain bread. Preheat a griddle on medium setting. Spread the top of the sandwich with a small amount of softened butter, then place butter side down on hot griddle. Butter the other side of sandwich. Cook until golden brown and cheese is melted, turning once. Place on a cutting board and let stand for a few minutes before cutting in half. Repeat to make additional sandwiches. Serves 4
