- 1 tablespoon butter
- 1/2 onion, sliced
- 1/4 head cabbage, sliced
- 2/3 pound cooked, shredded, corned pork (about 3 cups)
- 2 1/2 cups shredded Irish cheddar cheese
- 4 slices rye or sourdough bread
- Thousand Island dressing (or stone-ground mustard)
- Salt and pepper to taste
Heat butter in a large non-stick skillet. Add cabbage and onion and season lightly with salt and pepper. Sauté over medium heat until beginning to caramelize.
Remove from skillet and set aside. Into the same skillet, add corned pork and lightly fry until beginning to brown. Remove and set aside.
Spread mayonnaise on two slices of bread and place mayo side down in skillet. Add more mayo atop each slice, followed by the cabbage mixture, corned pork and cheese. Spread dressing or mustard on remaining pieces of bread and place on top, dressing side down. Spread mayo on top.
Cover and cook on medium-low until the bottom bread is golden and toasted. Flip and cook until the other side is golden and the cheese is melted.
These are great with fries and a crisp pickle spear.