The Corned Beef St. Patrick’s Day Melt

Fresh air, a warm grill, and a simple sandwich can turn a spring afternoon into something memorable. The Corned Beef St. Patrick’s Day Melt from amazingribs.com brings bold flavor to the grill with layers of tender corned beef, melty cheese, and toasted bread kissed by open flame. Heat from the grates builds crisp edges while the filling warms and softens, creating a hearty melt that fits right into a relaxed backyard gathering. Each bite blends savory richness with the satisfying texture only live-fire cooking can deliver.

Grilling a sandwich like this shows how outdoor cooking goes far beyond steaks or burgers. A flat cooking surface or cast-iron plate makes it easy to press bread, warm sliced meat, and melt cheese evenly without losing the smoky character that makes grilled food so appealing. The result feels familiar yet fresh, perfect for a St. Patrick’s Day lunch shared on the patio or a casual evening meal outside.

Quality equipment plays a major role in achieving that balance of crisp and tender. American Made Grills are proudly built in the United States with carefully selected materials and precise construction that support steady heat and reliable performance. Domestic manufacturing enables tighter tolerances and dependable components, resulting in long-lasting durability and consistent cooking results.

Reliable heat control makes grilling recipes like this melt simple and satisfying. Bread browns evenly, cheese melts smoothly, and the corned beef warms without drying out. Hand-crafted American grills deliver that dependable performance while celebrating the spirit of outdoor cooking and gathering.

Serve the Corned Beef St. Patrick's Day Melt fresh from the grill, slice it in half, and enjoy a sandwich that captures the holiday's flavor while making the most of time spent around the fire.

Serves 4

The Corned Beef St. Patrick’s Day Melt Ingredients

• 2 pounds uncooked corned beef brisket
• 8 slices of Swiss cheese
• 14-ounce can of sauerkraut, drained
• 1/4 cup Russian dressing
• 8 slices of rye bread, toasted

The Corned Beef St. Patrick’s Day Melt Directions

Prep

1. Place the grinder’s coarse 14-hole metal die and auger in the freezer to chill.
2. Remove the corned beef from the packaging, rinse it, and pat it dry. Cut the entire prepared corned beef, including any exterior fat, into 1-inch (2.5 cm) cubes. Add the meat to the freezer for approximately 20 minutes until firm but not frozen.
3. Remove the die, auger, and meat from the freezer. Assemble the KitchenAid stand mixer's grinding attachment according to the manufacturer's instructions. Set a bowl in front of the grinder to catch the ground meat as it comes out. Turn the mixer on, setting it to speed 4. Begin feeding the cubed meat into the grinder, gently pushing it down with the stomper.
4. Grinding corned beef for burgers
5. Divide the ground corned beef into four even portions. Gently form the meat into patties that are approximately 1/2-inch (1.3 cm) wider than the bread slices to allow for shrinkage during cooking.

Fire Up

1. Prepare a grill for indirect cooking by placing a chimney full of preheated charcoal briquets on one side of the grill's charcoal grate to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 225°F (107.2°C) on the indirect side. Add 2 to 3 chunks of your favorite smoking wood to the charcoal for flavor. On a gas grill, adjust the temperature knobs so that one half of the grill is off and the other half is heated to maintain approximately 225°F (107.2°C) on the indirect side.

Cook

1. Place the burgers on the indirect side of the grill. Cover the grill, positioning the vent directly above the burgers to force the smoke over and around the meat. Cook the patties for about 10 minutes.
2. Push the tip of a rapid-read thermometer, such as the Thermapen, into the side of both burgers. When the temperature reaches 105°F (40.6°C), flip the burgers and cook for approximately 10 more minutes. Because they are not over direct heat, you do not need to flip them often.
3. When the burgers reach approximately 140°F (60°C) internal temperature, move them to the direct-heat zone. If you are on a gas grill, crank it up to high. On a charcoal grill, you may want to add more pre-lit coals. If necessary, remove the meat from the grill and close the lid while the hot side heats up. If you have a pellet cooker or another grill that doesn't have enough radiant heat to sear, put a cast-iron pan or griddle in there—when the griddle gets hot enough, it can do the job.
4. Put the burgers on the direct-heat side to brown. Leave the lid up so the heat is concentrated on one side of each burger. If the fire flares up, move the burger to another spot—flare-ups can deposit soot that tastes bad. Flip the meat every minute, acting like a human rotisserie, so all the energy is focused on one surface at a time. The interior will be warm, but not too much. Remove the burgers when browned, and the interior reaches 160°F (71.1°C). Don't overcook them while waiting for the second side to be perfect. If one side is paler than the other, that's acceptable. Top each patty with sauerkraut, followed by two slices of Swiss cheese. Cover the grill and let the cheese melt for 2 to 3 minutes.

Serve

1. Set each patty on a slice of toasted rye bread. Brush one side of the remaining bread slices with Russian dressing. Crown each burger with a slice of bread, dressing side down. Serve immediately.

Taken from amazingribs.com