Grilled Corned Beef & Fontina

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Grilled Corned Beef & Fontina

by Emma Butler

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Bread type:
Ingredients: 1/2 pound thinly sliced corned beef, 4 ounces thinly sliced Fontina cheese, 1/4 sweet onion (such as Maui or Vidalia), thinly sliced, 1 tablespoon butter, Dijon Mustard
Time to make (approx): 30 minutes

Spread mustard on 1 side of each slice of bread. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 2 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.

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