• 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
Preparation
• 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
Serves 4
Serve with cold slaw.
Recipe by Bruce Aidells
Photograph by Juliana Sohn
Bon Appetit March 2008
See you soon,
Teresa
xoxo
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