Grilled Corned Beef And Fontina Sandwiches Recipes

GRILLED CORNED BEEF AND FONTINA SANDWICHES

Steps:

• 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 on 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.

CORNED BEEF GRILLED CHEESE SANDWICH

Steps:

• 1. Melt 1/2 tablespoon butter in large skillet over medium-high heat. Add the onion and sprinkle with sugar, 1/2 teaspoon salt, and pepper to taste. Cook, stirring occasionally, until onions are soft and golden, about 10 minutes. Remove from heat, and stir in corned beef, worcestershire sauce, and mustard.
• 2. Divide half of the cheese between 2 slices of bread; top with the corned beef mixture, saurkraut (if using), and the remaining cheese and 2 slices of bread.
• 3. Melt the remaining 1 tablespoon of butter in a large skillet over medium heat. Add the sandwiches and cook, pressing occasionally with a spatula, until bread is toasted and the cheese melts, about 4 minutes per side, adding more butter if needed. (I cover sandwiches with a large pot cover, to help cheese melt, and not burn the bread). It works like a charm.