GRILLED CORNED BEEF AND FONTINA SANDWICHES

Grilled Corned Beef and Fontina Sandwiches

Ingredients

•                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

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