Grilled Corned Beef and Fontina Sandwiches
Photo by Juliana Sohn
Ingredients
- 4 tablespoons butter
- 8 ounces Fontina cheese
- 8 slices Jewish-style rye bread, divided Dijon mustard
- 1 pound corned beef reserved from Homemade Irish Corned Beef and Vegetables
- ½ sweet onion (such as Maui or Vidalia)
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. Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sand...
Grenache Wines from Rhone
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