Corned Beef Grilled Cheese

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This is the way to celebrate St. Patty’s Day and “frenchify” that corned beef!

Let the savory adventure begin!

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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.

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Spread Dijon mustard on 2 slices of Rye bread, all the way to the edges of the crust.

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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!

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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.

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Then add some of your caramelized onions.  However many of them you’d enjoy on your sandwich!

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Cover the onions with a couple of thinly sliced roasted red peppers.

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Melt 2 tablespoons of butter in the same pan you used to sauté the onions.

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Place the sandwich in the butter.  “Grill” for about 3 minutes per side, but be vigilant and keep checking underneath it!

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Serve warm, when all the cheese is melty.   Mmmmmmm!

Bon Appétit, Ma Chérie!

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