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Grilled Corned Beef and Fontina Sandwiches

4.8

(20)

Image may contain Burger Food and Sandwich
Grilled Corned Beef and Fontina SandwichesJuliana Sohn

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.

Recipe information

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 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.

    Step 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.

TagsSandwichOnionRoot VegetableVegetableCorned BeefBeefMeatFontinaCheeseDairyMainDinnerLunchNut FreeQuickEasy30 Minutes or LessFryBon Appétit

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