Corned Beef and Fontina Grilled Cheese Recipe

'Wich of the Week: Corned Beef and Fontina Grilled Cheese

March 9, 2010

After posting a obscenely easy recipe for corned beef that can be made in the slow cooker, a number of friends and co-workers started asking me about how much the recipe made. "Is it going to be too much meat?" they asked me.

As I reassured them then, I will do the same for you now. Dear readers, one can never have too much corned beef! It tastes great in a number of applications, and one of them is alongside dijon mustard, oozing fontina cheese, and buttered, toasted rye bread in the grilled cheese sandwich of a lifetime. For a festive yet fast recipe, read on.

Adapted from Bon Appétit

Grilled Corned Beef and Fontina Sandwiches

Easy Irish St. Patrick's Day Recipe For Corned Beef Grilled Cheese Sandwiches

Ingredients

8 slices Jewish-style rye bread, divided (I used dill rye)
Dijon mustard
1 pound sliced corned beef
8 ounces sliced mild Italian Fontina cheese
1/2 sweet onion, thinly sliced
4 tablespoons (1/2 stick) butter, divided

Directions

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.