Keltic Cheese Melt

Keltic Cheese Melt

This.Sandwich. Oh my goodness you guys it has everything going for it salty corned beef, sweet caramelized onions, spicy jalapenos. We happened upon a pub that had recently opened named Keltic Star within weeks of moving to our new home, it wowed us on that first day and continues to be a favorite. One that we recommend to all of our friends. If you are ever in the Little Apple it is worth a stop, if the Keltic Cheesesteak is not on special my husband highly recommends the Pendragon, while the kids love the Scotch Eggs.  I admit the first time I saw the Keltic Cheesesteak description I could not figure out what ‘buffalo cream cheese’ was. I have heard of buffalo mozzarella but cream cheese? I really had no clue what I was getting but I ordered it anyway. I LOVE corned beef it is my favorite meat ~ odd choice I know but I have loved it since childhood. I am not a fan of sauerkraut and the Keltic Cheesesteak was the only other sandwich that had corned beef and it happened to be the special for the day, I was sold. When it arrived at the table I quickly realized that ‘buffalo cream cheese’ was simply cream cheese and buffalo sauce. Brilliant. They still only run that sandwich as a special so it is hit or miss if I get it when we have the chance to eat there. I had to create a version for us to have at home when a craving strikes and for when we move. While I love eating it there the one thing that I have changed with my version is to use rye bread. I think that it has more flavor and really who wants all of that bread?! Just give me extra filling. This would be perfect for St. Patrick’s Day, although I will take it any day of the year! I will have another recipe later this week to use up some of the leftover corned beef.

Keltic Melt

Keltic Cheese Melt
Yield 4 Sandwiches with leftovers

Corned Beef
1 bottle of Guinness
10 oz of apple juice
Corned Beef (Buy the size that suits your needs. I normally buy 3-4lb so we have leftovers)

Onions
2-3 onions, sliced
1 Tablespoon Butter
1 Tablespoon Olive Oil
Pinch of Salt
1/2 teaspoon brown sugar

4 oz Cream Cheese
1 1/2 Tablespoons Buffalo Sauce
8 Slices Rye Bread
4 Slices Baby Swiss Cheese
Pickled Jalapenos

Corned Beef
Place corned beef and included spices, Guinness, apple juice into your slow cooker. Add enough water to cover your corned beef. Cook on low heat 8-10 hours until tender. Remove from your slow cooker, discard fat, and shred.

Onions
Add your butter and oil to a skillet set over med-high heat, once the oil is sizzling add your sliced onions. Cook stirring often until onions begin to soften, stir in salt and brown sugar. Lower heat to med-low. Cook stirring often until onions are caramelized about an hour.

Buffalo Cream Cheese
Stir together the cream cheese and buffalo sauce.

Sandwich

1. Heat a Cast iron pan over medium-low heat.
2. Assemble your sandwich. Spread buffalo cream cheese on 4 slices of bread. Top with shredded corned beef, pickled jalapenos, caramelized onions and ending with swiss cheese. Top with remaining slices of bread.
3. Coat your hot cast iron pan with butter and add as many of your sandwiches as will comfortably fit. Cook until golden, buttering your pan once more when flipping your sandwiches. Cook until the cheese has melted and the bread is golden brown.
4. Serve preferably with your favorite beer {black velvet here} and a fork and knife.

* Since this sandwich is very heavy I like to serve mine with a healthy side: roasted vegetables, sliced fruit,  or a salad.
* The Corned Beef can be cooked in a pressure cooker at high pressure 90 minutes with natural pressure release.

Inspired by Keltic Star

For leftover corned beef make this.

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