Corned Beef And Fontina Panini Recipes

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CLASSIC REUBEN PANINI

A mouthwatering classic-corned beef piled on top of tangy sauerkraut, with Thousand Island dressing and melted Swiss cheese grilled on rye bread.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 6



Classic Reuben Panini image

Steps:

  • Heat closed contact grill 5 minutes.
  • Spread butter on one side of each bread slice. On unbuttered side of 1 bread slice, spread 1 tablespoon of the dressing. Top with 1/4 cup of the sauerkraut, 2 oz corned beef, 2 slices cheese and remaining bread slice, buttered side up. Repeat for remaining sandwiches.
  • When grill is heated, place sandwiches on grill. Close grill; grill 5 to 6 minutes or until cheese is melted and grill marks appear. Serve immediately.

Nutrition Facts : Calories 500, Carbohydrate 30 g, Cholesterol 100 mg, Fat 3 1/2, Fiber 4 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Sandwich, Sodium 1630 mg, Sugar 3 g, TransFat 1 g

2 tablespoons butter, softened
8 slices rye bread
1/4 cup Thousand Island dressing
1 cup sauerkraut, drained, squeezed dry (from 14.5-oz can)
1/2 lb corned beef, thinly sliced
8 slices Swiss cheese

CORNED BEEF AND FONTINA PANINI

Make and share this Corned Beef and Fontina Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 19m

Yield 2 serving(s)

Number Of Ingredients 7



Corned Beef and Fontina Panini image

Steps:

  • Preheat panini grill to high.
  • Brush one side of each bread slice with butter.
  • Place on a work surface, buttered side down, and spread with mustard.
  • On bottom halves, evenly layer beef, cheese, pickle, and onion.
  • Cover with top halves and press gently to pack.
  • Place sandwiches in grill, close the top plate and cook until golden brown, 3-4 minutes.
  • Serve immediately.

Nutrition Facts : Calories 564.2, Fat 28.2, SaturatedFat 13.1, Cholesterol 103.7, Sodium 1712.7, Carbohydrate 53, Fiber 8.6, Sugar 10.5, Protein 26.4

4 slices pumpernickel bread
1 tablespoon butter, melted
2 tablespoons spicy mustard
4 ounces corned beef, thinly sliced
2 ounces Fontina cheese, thinly sliced
6 slices dill pickles
4 thin slices onions

ROAST BEEF AND FONTINA PANINI

Make and share this Roast Beef and Fontina Panini recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 7



Roast Beef and Fontina Panini image

Steps:

  • Preheat panini grill.
  • In a medium skillet, melt butter over medium heat.
  • Add onion, and cook for 10-12 minutes or until very tender, stirring often.
  • Increase heat to med-high, and cook, stirring constantly, until onion is caramel colored; set aside.
  • Spread mustard over cut sides of bread.
  • Top bottom half of loaf with roast beef, bacon, caramelized onion, and shredded cheese; cover with top half of loaf.
  • Place sandwich on panini grill.
  • Close lid, and grill for 6-10 minutes or until bread is toasted and cheese is melted.
  • Cut in half and serve immediately.

Nutrition Facts : Calories 445.1, Fat 34.5, SaturatedFat 18.4, Cholesterol 124.6, Sodium 1573.9, Carbohydrate 6.8, Fiber 1.1, Sugar 2.2, Protein 26.9

2 tablespoons butter
1 small onion, thinly sliced
2 tablespoons whole grain mustard
1/2 loaf ciabatta, split lengthwise
1/3 lb thinly sliced deli roast beef
4 slices bacon, cooked
3/4 cup shredded Fontina cheese

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.

Provided by Little Suzy Homemak

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6



Grilled Corned Beef and Fontina Sandwiches image

Steps:

  • Place 4 bread slices on work surface.
  • 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.
  • 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.

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

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