Grilled Corned Beef & Fontina
by Emma Butler
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.
