Grilled Corned Beef and Fontina Sandwiches
8 slices Jewish-style rye bread
Dijon or German brown mustard
1 ½ pounds thinly sliced corned beef
12 ounces grated Fontina cheese
6 tablespoons butter
Spread mustard on one side of each of four slices of the bread. Divide corned beef among the four sandwiches. Top with the grated Fontina cheese. Cover the sandwiches with the remaining four slices of bread.
Over medium heat, melt 3 tablespoons of butter in each of two large skillets. Place two sandwiches in each skillet, cover loosely with foil, and toast the sandwiches until golden brown on the bottom, about 3 - 4 minutes. Turn the sandwiches over and toast until golden on the second side and the cheese is melted, about 3 minutes. With a sharp knife, cut the sandwiches in half and serve immediately. Yield: 4 servings.
Note: Becky sometimes likes this sandwich jazzed up a bit with very thinly sliced raw red onion or red onion slices that have been sautéed in butter and olive oil.
While some folks stick to their preference for boiled corned beef and cabbage, you might want to try this recipe for baked corned beef. Used by a number of restaurants, the secret is long, slow cooking so allow plenty of time to produce a tender, moist corned beef that will delight family and friends. This is about as close to New York deli corned beef as you're going to get in a home kitchen!
Baked Corned Beef
1 3 to 4 pound corned beef brisket
1/4 cup water
1 Tablespoon pickling spice
1 onion, sliced
1 celery stalk, sliced
1 carrot, sliced
2-3 cloves garlic, sliced
Cover corned beef with cold water and soak it for 30 minutes. Pre-heat oven to 300o. Place a large sheet of heavy-duty aluminum foil in a shallow baking pan large enough to hold the brisket and bring the foil up along the sides of the pan. Remove beef from water and pat dry to remove any salt from the surface. Place the brisket in the center of the foil. Pour the 1/4 cup water over the meat, sprinkle with pickling spice and arrange vegetables over and around the beef. Bring long sides of foil up and over the beef, sealing with a tight double fold. Seal ends and turn up to seal in liquid. Bake 4 - 5 hours or until tender, depending upon weight. Remove from foil and let rest 5 minutes before slicing. Serves 6 - 8.
Open-faced Steak Sandwiches with Caramelized Onions and Cheese
Those venturing south of Buffalo, via Route 400 and Route 16, into Cattaraugus County are advised not to expect to find any temples of haute cuisine. Chain restaurants and mom and pop establishments “in a country-like setting” dominate the landscape. Help…. Fortunately, Chanderson's Steak & Seafood, located on Rt. 16 in Yorkshire, NY, is a casual oasis in a culinary desert where the kitchen delivers quality versions of a number of reliable, albeit dated, Western New York classics. The restaurant is decorated in that overly adorned, Kitschy country-style that usually produces shivers of apprehension. The day we arrived, ravenous for lunch and nearly willing to eat cardboard, the special was a sirloin steak sandwich that we didn’t hesitate to adapt as a tasty weeknight repast.
Open-faced Steak Sandwiches with Caramelized Onions and Cheese
1 flank or sirloin steak (1 ½ - 2 pounds)
Italian dressing (Good Seasons is recommended)
Caramelized onions:
3 tablespoons butter
3 tablespoons extra virgin olive oil
5 medium onions, medium sliced
Kosher salt and freshly ground pepper
3 large cloves garlic, chopped fine
8 slices quality Italian bread with sesame seeds or 1 Ciabatta baguette, buttered and lightly toasted
Sliced Provolone cheese
Sliced Swiss cheese or grated Fontina cheese
Horseradish (optional)
If using flank steak, marinate it in Italian dressing for about 4 hours, covered, in the refrigerator.
About 1 hour before serving, heat butter and oil over low heat in a deep, medium skillet. Add the onions, season well with salt and pepper, and cook very slowly over low heat for an hour. Add the garlic the last half hour of cooking, maintaining very low heat.
Wrap the Italian bread in foil and heat it in a 375-degree oven. If using Ciabatta baguette, cut it into four pieces, slice in half crosswise, lightly butter it, and toast under the broiler.
Meanwhile, grill the steak to desired degree of doneness. We prepared ours very rare because it will cook a bit more under the broiler. Let steak rest, tented, for 5 minutes, then slice very thinly.
Preheat the broiler. If using Italian bread, slice it thinly. Place bread on a baking sheet. Top each piece with steak, onions, and slices of Provolone and Swiss cheese (or grated Fontina) to taste. Place under broiler until cheeses are melted, bubbly, and golden brown. Remove and serve immediately with horseradish if desired. Serves 4.
No comments:
Post a Comment