Grilled Corned Beef and Fontina Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw. Ingredients:
8 slices jewish-style rye bread, divided |
dijon mustard |
1 pound thinly sliced corned beef reserved from homemade irish corned beef and vegetables |
8 ounces thinly sliced fontina cheese |
1/2 sweet onion (such as maui or vidalia), thinly sliced |
4 tablespoons (1/2 stick) butter, divided |
Directions:
1. Place 4 bread slices on work surface. 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.
2. Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches in 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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