March 17th, 2009 |

Even better the second time around…..

leftoversQuite a party, huh?!?  St. Patrick’s Day always is…..

The only problem?  What to do with all of that leftover corned beef.

Well, Bon Appetit has the perfect solution….

Grilled Corned Beef and Fontina Sandwiches

Ingredients

  • 8 slices Jewish-style rye bread, divided
  • Dijon mustard
  • 1 pound thinly sliced corned beef 
  • 8 oz 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.
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