Grilled Corned Beef and Fontina Sandwiches
Classic deli-style sandwiches featuring tender corned beef and melted Fontina cheese on rye bread, grilled to golden perfection with sweet onions and Dijon mustard.
4 servings
13 min
Ingredients
- •8 slices Jewish-style rye bread, divided
- •4 tablespoons Dijon mustard
- •1 pound thinly sliced corned beef
- •8 ounces thinly sliced Fontina cheese
- •½ whole sweet onion
- •4 tablespoons butter
Cooking Instructions
- 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.
5 min
- 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.
8 min