Corned Beef Grilled Cheese Melt Recipe

It’s 5:47 PM. Your stomach is growling. The takeout menu is looking tempting, but your wallet is saying “please, no.”

You need a hero. A fast, filling, and crazy delicious dinner that feels like a treat. You need a Corned Beef Grilled Cheese Melt.

This isn’t just a sandwich. It’s your weeknight dinner rescue mission. We’re talking salty, savory corned beef, melty cheese, and crispy bread. All in under 15 minutes. Let’s do this.

Recipe Overview

• Cuisine: American
• Category: Lunch/Dinner
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Servings: 2 hungry people

Ultimate Guide to Corned Beef Grilled Cheese Melt

Forget boring lunches. Forget complicated recipes. This guide is your shortcut to the best melt sandwich you’ll make all week.

Why is this the only guide you need? Three reasons. Maximum flavor from simple ingredients. Lightning-fast speed. And total ease. No special skills required.

We use sourdough bread for a tangy crunch that holds up to the fillings. The cheese gets perfectly gooey. The corned beef adds a salty, savory punch. Every bite is a win.

The Simple Ingredients

I love this recipe because it’s built on pantry and fridge staples. You might have everything already! Here’s what you need.

• 4 slices of sourdough bread
• 4-6 oz thinly sliced deli corned beef
• 4-6 slices of your favorite melting cheese (I use Swiss and sharp cheddar)
• 2 tablespoons softened butter
• 1 tablespoon mayonnaise (trust me, it’s the secret for golden bread!)
• 1 tablespoon grainy mustard or Russian dressing (optional, but amazing)

Let’s Get Cooking! (The Step-by-Step)

Ready? This process is foolproof. Follow these steps and you’ll have a perfect melt in minutes. I do this almost every Thursday.

1. Prep your station. Lay out your bread slices. Butter one side of each slice. This will be the crispy outer crust.
2. Build the sandwiches. Flip two slices so the buttered side is down. Spread a little mayo on the unbuttered side. This adds flavor and helps the inside get golden.
3. Add a slice of cheese. Then pile on the corned beef. Add your second cheese slice. If you’re using mustard or dressing, spread it on the unbuttered side of the top bread slice.
4. Cap it off. Place the top slice of bread on each sandwich, buttered side facing OUT.
5. Heat your pan. Place a large skillet or griddle over medium-low heat. Let it get warm for a minute. This is key for even cooking.
6. Cook the melts. Add the sandwiches. Cook for 3-4 minutes, until the bottom is a deep golden brown. Press down gently with a spatula.
7. The flip. Carefully flip each sandwich. Cook for another 3-4 minutes until the second side is golden and the cheese is visibly melted.
8. Remove from the pan. Let them rest for just one minute (this helps the cheese set a bit). Then slice and devour!

What to Serve With This Dish

This melt is a full meal by itself. But if you want to round it out, keep it quick. These sides take almost no effort.

A simple dill pickle spear is my go-to. The tang cuts the richness perfectly. A handful of potato chips or a fast side salad work great too.

For a hot side, open a can of tomato soup. Heat it up while the sandwiches cook. Dunking is highly encouraged. Dinner is done.

Make This Recipe Your Own (Quick Swaps)

Don’t have exactly these ingredients? No problem. This recipe is a fantastic template. Get creative with what’s in your fridge.

Swap the Swiss cheese for provolone or pepper jack. Use pastrami instead of corned beef for a different spice. Add some sauerkraut and extra Swiss for a quick Reuben vibe.

No sourdough? Use a sturdy rye, pumpernickel, or even thick white bread. The method stays the same. You really can’t mess this up. If you love creative grilled cheese ideas, you have to try our Crack Chicken Grilled Cheese Sandwiches next.

How to Store Leftovers (If You Have Any!)

Honestly, leftovers are rare. But if you do have an extra sandwich, wrap it tightly in foil. Store it in the fridge for up to 2 days.

To reheat, unwrap it and place it in a dry skillet over medium heat. Warm for a few minutes per side to re-crisp the bread. The microwave will make it soggy, so avoid that.

NUTRITION INFORMATION

• Calories: ~650
• Fat: 38g
• Saturated Fat: 18g
• Carbohydrates: 45g
• Fiber: 2g
• Sugar: 3g
• Protein: 32g

(*Approximate values per sandwich. This will vary based on your specific ingredients.)

FREQUENTLY ASKED QUESTIONS

Can I make this in a panini press?

Absolutely! A panini press is a great tool here. Just butter the outside of the bread, assemble, and cook according to your press’s instructions until golden and melted.

What’s the best cheese for melting?

You want cheeses that get gooey. Swiss, cheddar, provolone, Gouda, and Monterey Jack are all top-tier melters. I often use a mix for more complex flavor.

My cheese isn’t melting before the bread burns. Help!

Your heat is too high. Lower it to medium-low. Also, make sure your cheese is thinly sliced or shredded. This helps it melt faster. A lid on the pan for the last minute can trap heat and speed things up.

See? I told you it was easy. In the time it takes to decide on takeout, you can have a hot, homemade, and seriously satisfying meal on the table.

This Corned Beef Grilled Cheese Melt is your new secret weapon. It’s the quick meal that tastes like you spent hours. It’s the lunch idea that beats the sad desk salad every single time. For another fun, portable twist on the classic, check out these gooey Grilled Cheese Roll-Ups.

Go try this and win back your weeknight! Let me know how it goes by leaving a comment and rating below!