Hot sandwich with cheese and corned beef

Ingredients:

• 1.5 tbsp (75 g) butter + more as needed
• 1 small onion, thinly sliced
• 1 tbsp. sugar
• 3/4 cup dark beer (preferably porter)
• 55 g thin slices corned beef, cut into strips
• 2 tsp Worcestershire sauce
• 1 tbsp. grainy mustard
• 1.5 tbsp. grated Jarlsberg cheese (about 170 g)
• 4 slices of marble rye bread

Preparation:

1. In a large skillet, melt 1/2 tbsp (75 g) butter over medium-high heat. Add the onion and sprinkle with sugar, 1/2 tsp salt, and black pepper to taste. Cook, stirring occasionally, until softened and golden, about 10 minutes. Pour in the beer and continue cooking, stirring occasionally, until the onion is tender and the liquid is slightly syrupy, about 8 minutes more. Remove from heat and stir in the corned beef, Worcestershire sauce, and mustard.
2. Divide half of the cheese between two slices of bread; top with the corned beef mixture and the remaining cheese. Top with two slices of bread.
3. In a large skillet over medium heat, melt the remaining 1 tablespoon (15 g) butter. Add the sandwiches and cook, pressing occasionally with a spatula, until the bread is toasted and the cheese is melted, about 4 minutes per side, adding more butter to the pan if needed.