Thinly cut cooked corned beef
2 tbsp butter
Heat a cast iron skillet to a medium heat. Add one tablespoon of butter to each slice rye bread. Add one slice of the bread, butter side down, onto the skillet. Spread a thin layer of Dijon mustard on the bread. Add a slice of the Caraway Brick cheese. Add a nice layer of the onions & cabbage on top of the cheese, then the slices of corned beef, top with another slice of Renard’s Caraway Brick Cheese and the final layer of bread, butter side up.
Cook for about 4 minutes on one side until you get a nice golden brown. Carefully flip over, and continue to cook for an additional 4 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