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1
Heat olive oil in a large skillet (use one with a lidyoull need it in a moment) over medium heat.
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2
Add onion, cabbage, salt, and pepper and cook, stirring, until the vegetables begin to soften and brown, about 5 minutes.
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3
Reduce heat to low, add the water, then cover skillet and let it cook until the cabbage is tender, 15-20 minutes.
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4
Check and stir the mixture about every 5 minutes.
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5
If it becomes to dry, add a bit more water so that the vegetables do not stick to the pan.
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6
Stir in the Worcestershire sauce and cook uncovered for 2 additional minutes.
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7
Heat 1 tablespoon butter a large non-stick skillet over medium heat or preheat a Panini press.
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8
Assemble sandwiches: Spread 1 side of each bread slice with 1/4 tablespoon butter for grilling.
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9
Spread the other side of the bread slices with 1/2 tablespoon mustard.
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10
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 sauteed cabbage mixture, additional 1/4 cup shredded cheese, final bread slices (butter side up).
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11
Put the sandwiches into the hot skillet.
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12
Grill the sandwiches for 2-4 minutes on each side, until bread is toasty and the cheese is melted.
