GRILLED CORNED BEEF AND FONTINA SANDWICHES
Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.
Provided by Bruce Aidells
Categories Sandwich Onion Quick & Easy High Fiber Lunch Brisket Winter Poker/Game Night Fontina Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 6
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 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.
ROYAL BEEF TENDERLOIN PANINI
Provided by Giada De Laurentiis
Categories appetizer
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- Pat the tenderloin dry with a paper towel. In a small bowl, mix together the coriander, cumin, cinnamon and 3/4 teaspoon salt. Rub the tenderloin with the vegetable oil, then sprinkle with the spice mixture.
- Heat a large, oven-safe skillet over medium-high heat. Sear the tenderloin for 3 minutes; flip, and cook an additional 2 minutes. Transfer the skillet to the oven and cook 10 to 15 minutes more, until the tenderloin is medium-rare (125 degrees F on an instant-read thermometer). Remove to a cutting board and let rest 15 minutes.
- Combine the mozzarella, mascarpone, ricotta, horseradish, mustard, Worcestershire and smoked paprika in a medium bowl.
- Thinly slice the tenderloin. Spread 2 tablespoons of the cheese mixture on each bread slice. Divide the steak and arugula among half the bread slices, then form sandwiches with the remaining bread slices.
- Heat the olive oil in a large skillet over medium heat (see Cook's Note). Place the sandwiches in the skillet and weigh them down with a foil-wrapped brick or a heavy lid. Cook for 2 minutes; flip, and cook an additional 2 minutes.
PANINO DI PROSCIUTTO E FONTINA
Provided by Giada De Laurentiis
Time 13m
Yield 1 serving
Number Of Ingredients 8
Steps:
- Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
- Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.
GRILLED CORNED BEEF AND FONTINA SANDWICHES
This is from Bon Appetit...use deli corned beef or leftovers. Great with coleslaw as a side...and of course a dill pickle.
Provided by Little Suzy Homemak
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
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 AND FONTINA PANINI
Make and share this Corned Beef and Fontina Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 19m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat panini grill to high.
- Brush one side of each bread slice with butter.
- Place on a work surface, buttered side down, and spread with mustard.
- On bottom halves, evenly layer beef, cheese, pickle, and onion.
- Cover with top halves and press gently to pack.
- Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.
- Serve immediately.
Nutrition Facts : Calories 564.2, Fat 28.2, SaturatedFat 13.1, Cholesterol 103.7, Sodium 1712.7, Carbohydrate 53, Fiber 8.6, Sugar 10.5, Protein 26.4
ROAST BEEF AND FONTINA PANINI
Make and share this Roast Beef and Fontina Panini recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Preheat panini grill.
- In a medium skillet, melt butter over medium heat.
- Add onion, and cook for 10-12 minutes or until very tender, stirring often.
- Increase heat to med-high, and cook, stirring constantly, until onion is caramel colored; set aside.
- Spread mustard over cut sides of bread.
- Top bottom half of loaf with roast beef, bacon, caramelized onion, and shredded cheese; cover with top half of loaf.
- Place sandwich on panini grill.
- Close lid, and grill for 6-10 minutes or until bread is toasted and cheese is melted.
- Cut in half and serve immediately.
Nutrition Facts : Calories 445.1, Fat 34.5, SaturatedFat 18.4, Cholesterol 124.6, Sodium 1573.9, Carbohydrate 6.8, Fiber 1.1, Sugar 2.2, Protein 26.9
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GRILLED CORNED BEEF AND FONTINA SANDWICHES - BON APPéTIT
From bonappetit.com
4.3/5 (9)Author Bruce AidellsServings 4
- 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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