Corned Beef Cabbage Grilled Cheese

Heat olive oil in a large skillet (use one with a lid—you’ll need it in a moment) over medium heat. Add onion, cabbage, salt, and pepper and cook, stirring, until the vegetables begin to soften and brown, about 5 minutes. Reduce heat to low, add the water, then cover skillet and let it cook until the cabbage is tender, 15-20 minutes. Check and stir the mixture about every 5 minutes. If it becomes to dry, add a bit more water so that the vegetables do not stick to the pan. Stir in the Worcestershire sauce and cook uncovered for 2 additional minutes.

Heat 1 tablespoon butter a large non-stick skillet over medium heat or preheat a Panini press.

Assemble sandwiches: Spread 1 side of each bread slice with 1/4 tablespoon butter for grilling. Spread the other side of the bread slices with 1/2 tablespoon mustard. 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 sautéed cabbage mixture, additional 1/4 cup shredded cheese, final bread slices (butter side up).

Put the sandwiches into the hot skillet. Grill the sandwiches for 2-4 minutes on each side, until bread is toasty and the cheese is melted.