March 17th, 2009 |

Even better the second time around…..

Quite 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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