Grilled Corned Beef And Fontina Sandwiches Recipes

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GRILLED CORNED BEEF AND FONTINA SANDWICHES



Grilled Corned Beef and Fontina Sandwiches image

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

8 slices Jewish-style rye bread, divided
Dijon mustard
1 pound thinly sliced corned beef reserved from Homemade Irish Corned Beef and Vegetables
8 ounces thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tablespoons (1/2 stick) butter, divided

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.

CORNED BEEF AND COLESLAW SANDWICHES



Corned Beef and Coleslaw Sandwiches image

These open-faced sandwiches with layers of savory beef, creamy slaw and melty Swiss take only 15 minutes to create. -Marilou Robinson, Portland, Oregon

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 9

2 cups coleslaw mix
3 tablespoons sour cream
4 teaspoons mayonnaise
1 tablespoon horseradish sauce
1 teaspoon prepared mustard
1/8 teaspoon salt
4 slices rye bread
1/2 pound thinly sliced corned beef
8 slices Swiss cheese

Steps:

  • Place coleslaw mix in a small bowl. Combine the sour cream, mayonnaise, horseradish sauce, mustard and salt. Pour over coleslaw mix and toss to coat., Place bread slices on an ungreased baking sheet. Broil 4 in. from the heat until toasted, 2-3 minutes on each side. Layer with corned beef, coleslaw mixture and cheese. Broil 2-3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 423 calories, Fat 26g fat (14g saturated fat), Cholesterol 100mg cholesterol, Sodium 1203mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 3g fiber), Protein 26g protein.

GRILLED CORNED BEEF AND FONTINA SANDWICHES



Grilled Corned Beef and Fontina Sandwiches image

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

8 slices jewish-style rye bread
Dijon mustard
1 lb corned beef, thinly sliced
8 ounces Fontina cheese, thinly sliced
1/2 sweet onion, thinly sliced
4 tablespoons butter, divided

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 SANDWICHES



Corned Beef Sandwiches image

My daughter shared this recipe with me. It's become a favorite of our entire family.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 15 servings.

Number Of Ingredients 8

3/4 cup mayonnaise
3 tablespoons chili sauce
1 can (14 ounces) sauerkraut, rinsed and well drained
12 ounces shredded deli corned beef
2 cups shredded Swiss cheese
30 sliced rye bread
1/2 cup butter, softened
Thousand Island salad dressing, optional

Steps:

  • In a large bowl, combine the mayonnaise, chili sauce, sauerkraut, corned beef and Swiss cheese. Spread over 15 slices of bread, about 1/3 cup on each; top with remaining bread. Lightly butter the outside of sandwiches. Toast on a hot griddle for 4-5 minutes on each side or until golden brown. Serve with Thousand Island dressing if desired.

Nutrition Facts :

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