Grilled Corned Beef And Fontina Sandwiches

Every kitty was kung fu fighting.

Standing kitty. Too funny.

Moving right along to some super good Grilled Corned Beef And Fontina Sandwiches. The salty beef finds its perfect foil in melting, nutty fontina and sweet onion. Delicious.

Grilled Corned Beef And Fontina Sandwiches

Ingredients:

8 slices Jewish-style rye bread, divided
Dijon mustard
1 pound thinly sliced corned beef
8 ounces thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tablespoons butter, divided

Directions:

1. Place 4 bread slices on work surface. Spread mustard on one side of each slice. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.

2. 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.

Makes 4 sandwiches

Recipe from Bon Appétit Magazine