Grilled Corned Beef and Fontina Sandwiches

Grilled Corned Beef and Fontina Sandwiches
Photo by Juliana Sohn


  • 8 slices Jewish-style rye bread, divided Dijon mustard
  • 1 pound corned beef reserved from Homemade Irish Corned Beef and Vegetables
  • 4 tablespoons butter
  • 8 ounces Fontina cheese
  • 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...

View full recipe at Epicurious


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