Ingredients
Makes 4 Servings
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
Preparation
Step 1
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.
Step 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.