Grilled Corned Beef and Fontina Sandwiches |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is from Bon Appetit...use deli corned beef or leftovers. Great with coleslaw as a side...and of course a dill pickle. Ingredients:
8 slices jewish-style rye bread |
dijon mustard |
1 lb corned beef, thinly sliced |
8 ounces fontina cheese, thinly sliced |
1/2 sweet onion, thinly sliced |
4 tablespoons butter, divided |
Directions:
1. Place 4 bread slices on work surface.
2. Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
3. Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches on each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half and serve.
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