Grilled Corned Beef and Fontina Sandwiches

This is from Bon Appetit...use deli corned beef or leftovers. Great with coleslaw as a side...and of course a dill pickle.

• Ready In: 10 mins
• Serves: 4

Ingredients

• 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

Directions

1. Place 4 bread slices on work surface.
2. 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.
3. 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.