Grilled Corned Beef & Fontina Sandwiches

8 slices Jewish-style rye bread
Dijon mustard
1 lb. thinly sliced corned beef
8 oz. thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tbs. (1/2 stick) butter, divided

  1. Assemble sandwiches, add butter to skillet over med. heat, cook both sides until golden brown and cheese melts.

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