Fit for Company, Comfort Food
SERVES:4
Serve these sandwiches with real kosher dill pickles and lots of coleslaw. I use the best Italian fontina from Val d’Aosta, but the less expensive Danish fontina works well.
INGREDIENTS:
DIJON MUSTARD
- 8 slices Jewish-style rye bread
- 1 pound thinly sliced leftover Irish Corned Beef
- 4-6 ¼-inch-thick slices fontina cheese
- ½ sweet onion, thinly sliced (optional)
- 4 tablespoons (½ stick) butter, softened
- Kosher dill pickles
- Coleslaw, store-bought or homemade
INSTRUCTIONS:
- Spread the mustard on the bread. Divide the corned beef into 8 portions and lay over the slices of mustard slathered bread. Cover half with the cheese and the other half with some onion slices (if using). Press the two halves of each sandwich together. Spread the butter on both sides of each sandwich.
- Heat a 12-inch heavy nonstick skillet over medium heat. Add 2 sandwiches, cover the skillet, and cook until nicely golden. Flip and cook until the other side is golden and the cheese is melted. Repeat with the remaining 2 sandwiches. Serve with dill pickles and coleslaw.
ALTERNATIVE CUTS
- Leftover ham or pickled tongue.
COOK’S NOTES
- My favorite coleslaw to serve with this sandwich is one made with Russian Dressing.
- Substitute Comté, Cantal, Gruyère, or Emmenthaler for the fontina.
- Turn this sandwich into a Reuben by replacing the (optional) onions with a layer of sauerkraut and using Russian dressing instead of mustard.
