This is the way to celebrate St. Patty’s Day and “frenchify” that corned beef!
Let the savory adventure begin!
Sauté about 1/4 cup of thinly sliced sweet vidalia onion in 2 tablespoons butter over medium-low heat. The goal is to caramelize them, so let them cook up for about 10 minutes.
Spread Dijon mustard on 2 slices of Rye bread, all the way to the edges of the crust.
Add your corned beef. I made corned beef and cabbage a few days ago and so had this left over, but using it sliced from the deli counter is just as scrumptious!
Top with thinly sliced Fontina cheese (so perfect for melting!). Hopefully you’ll do a more beautiful job than I did slicing…looks like I hacked at the block of cheese.
Then add some of your caramelized onions. However many of them you’d enjoy on your sandwich!
Cover the onions with a couple of thinly sliced roasted red peppers.
Melt 2 tablespoons of butter in the same pan you used to sauté the onions.
Place the sandwich in the butter. “Grill” for about 3 minutes per side, but be vigilant and keep checking underneath it!
Serve warm, when all the cheese is melty. Mmmmmmm!
Bon Appétit, Ma Chérie!