After posting a obscenely easy recipe for corned beef that can be made in the slow cooker, a number of friends and co-workers started asking me about how much the recipe made. "Is it going to be too much meat?" they asked me.
As I reassured them then, I will do the same for you now. Dear readers, one can never have too much corned beef! It tastes great in a number of applications, and one of them is alongside dijon mustard, oozing fontina cheese, and buttered, toasted rye bread in the grilled cheese sandwich of a lifetime. For a festive yet fast recipe, read on.
8 slices Jewish-style rye bread, divided (I used dill rye) Serves 4.
1 pound sliced corned beef
8 ounces sliced mild Italian Fontina cheese
1/2 sweet onion, thinly sliced
4 tablespoons (1/2 stick) butter, divided
8 slices Jewish-style rye bread, divided (I used dill rye)