Grilled Corned Beef And Fontina Sandwiches
Serves: 3
Iva Padberg
1 January 1970
Based on User reviews:
52
Spice
45
Sweetness
44
Sourness
33
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Butter (1/2 stick, divided)Directions:
1
Place 4 bread slices on work surface
2
Spread mustard on 1 side of each
3
Divide corned beef among bread slices
4
Top with cheese and onion
5
Cover with remaining 4 bread slices, pressing slightly to adhere
6
Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat
7
Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes
8
Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes
9
Transfer sandwiches to plates, cut in half, and serve
10
Place 4 bread slices on work surface
11
Spread mustard on 1 side of each
12
Divide corned beef among bread slices
13
Top with cheese and onion
14
Cover with remaining 4 bread slices, pressing slightly to adhere
15
Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat
16
Place 2 sandwiches in each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes
17
Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes
18
Transfer sandwiches to plates, cut in half, and serve