Corned Beef Melt

Begin by heating your cast iron skillet to a medium heat. Add one tablespoon of butter to each slice of good rye bread. Add one slice of the bread, butter side down, onto the skillet. Spread a thin layer of Dijon mustard on the top of the bread. Add a slice of the provolone cheese. Add a nice layer of the caramelized onions on top of the cheese, then the slices of corned beef, then top with another slice of cheese, then the final layer of bread, butter side up.

Cook for about four minutes on one side until you get a nice golden brown. Carefully flip over, and continue to cook for an additional four minutes. Feel free to lay something heavy on the cooked top to apply a bit of pressure, to make this a nice melt.

Once both side are nice and golden and the cheese is melted, you are good to go. This corned beef melt is hard to resist. The nice spice from the corned beef, the sweetness of the onions, and the creaminess of the cheese makes this one a serious competitor to the reuben sandwich.