St. Paddy’s Melts
A playful Saint Patrick’s Day spin on the classic diner melt, these St. Paddy’s Melts layer roasted kale seasoned with corned beef spices in place of the traditional beef patty. The sandwiches are stacked with nutty dill Havarti, deeply caramelized onions cooked with Guinness, and tangy sauerkraut, all tucked between slices of toasted rye bread. A creamy dill mayonnaise ties everything together, creating a rich, savory sandwich with bright pickled notes and plenty of melted cheese.
Tasty Team
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 15 min
1 hr 15 min
Total Time
1 hr 30 min
1 hr 30 min
Prep Time
10 minutes
10 min
Cook Time
1 hr 15 min
1 hr 15 min
Ingredients
for 4 sandwiches
Corned Beef Seasoning:
- 1 teaspoon whole black peppercorns
- 1 teaspoon ground yellow mustard
- 1 teaspoon ground coriander
- ½ teaspoon allspice berries
- 1 pinch ground cloves
Dill-y Mayonnaise:
- 6 tablespoons mayonnaise
- ¼ cup finely chopped fresh dill
- 1 tablespoon sauerkraut pickling liquid
- 1 tablespoon whole-grain mustard
- kosher salt, to taste
Caramelized Onions:
- 4 tablespoons unsalted butter
- 2 lb yellow onion, thinly sliced
- ⅓ cup Guinness Draught Stout
Roasted Kale:
- 2 bunches curly kale (18 to 20 ounces total)
- ¼ cup olive oil
- 1 teaspoon kosher salt
Additional Ingredients:
- ¼ cup mayonnaise
- 8 rye bread sandwich slices
- 8 dill Havarti sandwich slices
- 1 cup sauerkraut
- 2 tablespoons unsalted butter, divided
- potato chip, for serving
Nutrition Info
- Calories 1030
- Fat 68g
- Carbs 67g
- Fiber 9g
- Sugar 14g
- Protein 34g
Estimated values based on one serving size.
Preparation
- Make the corned beef seasoning: Stir together the peppercorns, mustard, coriander, allspice, and cloves in a bowl. Set aside, or store in an airtight container in a cool, dry place for up to 6 months.
- Make the dill-y mayonnaise: Stir together the mayonnaise, dill, pickling liquid, and mustard in a medium bowl. Season to taste with salt. Set aside, or store in an airtight container in the refrigerator for up to 1 week.
- Make the caramelized onions: Melt the butter in a large skillet over medium-high heat until foaming, about 1 minute. Add onions to the skillet. Cook, stirring often, until translucent and starting to brown, 6–8 minutes. Pour in the beer, scraping up any browned bits from the bottom of the skillet. Reduce the heat to medium-low. Cook, stirring occasionally, until the onions are deeply caramelized, 35–40 minutes.
- Meanwhile, make the roasted kale: Preheat the oven to 400°F (200°C). Remove and discard the tough stems from the kale. Working in manageable batches, stack and roll the kale leaves into bundles, and slice into thin ribbons. Cut across the long ribbons to make small (1 to 1½-inch) pieces. Transfer to a large bowl.
- Drizzle the kale pieces with the olive oil, and sprinkle with the salt and 2½ teaspoons of the corned beef seasoning. Toss the kale, massaging in the spices and oil, until it reduces in size and takes on a glossy sheen. Transfer the kale to a large baking sheet.
- Bake the kale for about 15 minutes, or until cooked down and beginning to brown in places, tossing halfway through the cook time. Remove from the oven, and set aside.
- Spread the (plain) mayonnaise evenly over 1 side of the bread slices. Flip the slices over, and spread the dill-y mayonnaise evenly over the other sides.
- Top half of the sandwich slices, dill-y mayonnaise sides facing up, evenly with the roasted kale, Havarti, caramelized onions, and sauerkraut. Top evenly with the remaining sandwich slices, plain mayonnaise sides facing out.
- Heat a large skillet or griddle over medium. Add 1 tablespoon of the butter, and let it melt until foaming, about 1 minute. Carefully add 2 sandwiches, and cook until the bread is golden brown on both sides and the cheese is thoroughly melted, 2–3 minutes per side. Transfer the cooked melts to a cutting board. Wipe the skillet clean, and repeat the process with the remaining 1 tablespoon butter and 2 sandwiches.
- Slice the sandwiches, and serve immediately alongside chips (or “crisps”).
- Enjoy!
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