Saturday, March 12, 2011


Grilled Corned Beef and Fontina Sandwiches


                8 slices Jewish-style rye bread, divided
                Dijon mustard
                1 pound thinly sliced corned beef 
                8 ounces thinly sliced Fontina cheese
                1/2 sweet onion (such as Maui or Vidalia), thinly sliced
                4 tablespoons (1/2 stick) butter, divided


                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 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.

Serves 4
Serve with cold slaw.

Recipe by Bruce Aidells
Photograph by Juliana Sohn
Bon Appetit March 2008

See you soon,
 photo signature_zps513df16d.png


carolyn bradford said...

Yummy!!! This will be a fun St. Patricks Day lunch we can make at the beach!! Thanks for sharing!!!

eclecticrevisited said...

you're killing me with all your food posts..or I'm always hungry...
this is one of my favorite sandwiches although I've not had it with Fontina cheese..will try it....

The enchanted home said...

Yum! This is so up my husbands ally...have to try it, maybe if hes good...I will whip this up for him tomorrow:)

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