Grilled Corned Beef And Fontina Sandwich Food

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 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.

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.

GRILLED CORNED BEEF AND FONTINA SANDWICH

Steps:

• In a skillet over low/medium-low heat, drizzle a little olive oil and lightly brown the corned beef slices.
• In a separate skillet, melt butter over medium-low heat and lay two slices of Rye bread in the skillet. Spread Dijon mustard on one slice of the bread.
• When the corned beef has some nice searing, move it to one side of the pan and add the sauerkraut to the pan just to warm it though and turn off the heat.
• Arrange the corned beef slices on the Dijon-coated slice of rye and then pile the sauerkraut on top of the corned beef.
• Then lay the Fontina cheese slices on the sauerkraut and top with the other slice of rye, toasted side facing out.
• Use a bacon press or a firm spatula to firmly press the sandwich into the pan.
• Once the bottom slice of rye is toasted and golden, flip the sandwich and continue toasting the other side.
• When both sides are toasted and golden, transfer to a plate, slice in half and enjoy!

GLAZED CORNED BEEF SANDWICHES

Steps:

• Place corned beef with seasoning packet in a Dutch oven, cover with water. Add seasonings and bring to a boil. Reduce heat; cover and simmer for 4 to 4-1/4 hours or until meat is tender. Drain, discarding juices; blot brisket dry. , In a small bowl, combine glaze ingredients. Rub onto top of warm meat. Grill or broil for 5- 10 minutes on each side until glazed. Slice meat and serve warm or chilled on buns.