Corned Beef Cabbage Grilled Cheese

• 1 Tablespoon Extra Virgin Olive Oil
• 1/2 cups Sliced Yellow Onion
• 3 cups Sliced Green Cabbage
• 1/4 teaspoons Kosher Salt
• 1/4 teaspoons Black Pepper
• 1/2 cups Water
• 2 teaspoons Worcestershire Sauce
• 2 Tablespoons Unsalted Butter, Plus Additional For Griddle As Needed
• 4 whole Slices Pumpernickel Or Dark Rye Bread
• 1 Tablespoon Whole Grain Mustard
• 1 cup Grated Irish Cheddar (or Other Semi-sharp White Cheddar)
• 4 ounces, weight Deli Sliced Corned Beef

1. Heat olive oil in a large skillet (use one with a lidyoull need it in a moment) over medium heat.
2. Add onion, cabbage, salt, and pepper and cook, stirring, until the vegetables begin to soften and brown, about 5 minutes.
3. Reduce heat to low, add the water, then cover skillet and let it cook until the cabbage is tender, 15-20 minutes.
4. Check and stir the mixture about every 5 minutes.
5. If it becomes to dry, add a bit more water so that the vegetables do not stick to the pan.
6. Stir in the Worcestershire sauce and cook uncovered for 2 additional minutes.
7. Heat 1 tablespoon butter a large non-stick skillet over medium heat or preheat a Panini press.
8. Assemble sandwiches: Spread 1 side of each bread slice with 1/4 tablespoon butter for grilling.
9. Spread the other side of the bread slices with 1/2 tablespoon mustard.
10. Layer the sandwiches as follows: on 2 of the bread slices (butter side down) layer 1/4 cup cheese, 2 ounces corned beef, 1/2 of the sauteed cabbage mixture, additional 1/4 cup shredded cheese, final bread slices (butter side up).
11. Put the sandwiches into the hot skillet.
12. Grill the sandwiches for 2-4 minutes on each side, until bread is toasty and the cheese is melted.

olive oil, onion, green cabbage, kosher salt, black pepper, water, worcestershire sauce, unsalted butter, bread, grain mustard, irish, beef

Taken from tastykitchen.com/recipes/main-courses/corned-beef-cabbage-grilled-cheese/ (may not work)