Happy St. Patrick’s Day! You might have noticed by now that we really enjoy grilled cheese sandwiches at the Djalali House. So today we have an easy St. Paddy’s Day recipe: a Grilled Corned Beef and Fontina Sandwich with Sauerkraut and Dijon mustard. I love this for St. Patrick’s Day this year because it’s super casual, easy and delicious. So, crack open a Guinness, get a bag of salt and vinegar chips, and let’s get to the recipe!
I opted to get my corned beef sliced thin at the deli counter so I can fold and layer them in the sandwich, but thick slices work great for this too. I have rye bread, Fontina cheese, sauerkraut and Dijon mustard.
We want to start by browning the corned beef slices in a little oil over low/medium-low heat; Just so they warm through and get a little color on them. The browning will give the slices a nice crispy sear. While the corned beef is browning, get a separate pan warm, over low heat with a knob of butter. Spread Dijon over one side of one of the rye slices and lay both slices in the foaming, melted butter.
When the corned beef has some nice browning, scoot it over to one side of your pan and add your desired amount of sauerkraut. I have a small handful that I have squeezed to drain off the excess brine. We only need to warm the sauerkraut through – so keep the heat low and just let it warm up while we build the sandwich n the other skillet.
Build the Sandwich
Take a peek at the toasted sides of the rye bread. If they are slightly toasted, we can build the sandwich. Start the layering by folding and layering slices of corned beef on the Dijon side of the rye bread.
Then pile the warm sauerkraut on the corned beef, and finally layer the Fontina slices on top of the sauerkraut. Carefully flip the other slice of rye on top of the Fontina, so the toasty side is facing out.
I have a bacon press to flatten the sandwich, if you don’t have a bacon press, you can use a sturdy spatula (a stainless steel one will work best). Lay the flat part of the spatula on the sandwich, and with an oven mitt on your other hand, press the flat part of the spatula to flatten the sandwich into the pan. Check the underside of the sandwich and if it’s toasted to your liking, flip it over and continue toasting the bread until it’s golden.
Slice it in half and enjoy it while the cheese is hot and melty! Fontina is such a milky, creamy cheese with a mild flavor that goes really well with the corned beef and the sauerkraut. Serve it with some chips, if you like and maybe a Guinness. It’s a perfect St. Patrick’s Day lunch or dinner. Or if you’re having a full-on corned beef dinner with all the fixin’s, this would be a great way to enjoy the leftovers tomorrow.
Happy St. Patrick’s Day!
Though I never went to any big St. Patrick’s Day parades, I did quite enjoy finding some live Traditional Irish music to see and while that’s not happening for us this year, there are so many great videos of live Traditional Irish music on YouTube. I particularly like this one from Dolan’s Pub in Limerick; have a watch and a listen!
Well, friends I hope that you give this Grilled Corned Beef and Fontina Sandwich a try, honestly it’s delicious any day, no need to only enjoy it on St. Paddy’s Day! How do you enjoy celebrating St. Patrick’s Day? Let me know in the comments or reach out on Instagram! Take care and be well, everyone! xo Kelly
Kitchen Tools Used in Today’s Recipe
Grilled Corned Beef and Fontina Sandwich
Seared Corned Beef slices sandwiched with melty, gooey Fontina Cheese, Sauerkraut and Dijon on Rye Bread. Toasted to perfection!
- Corned Beef, sliced thin or thick
- Fontina Cheese, sliced
- Dijon Mustard
- 2 Slices Rye Bread
- Olive Oil
In a skillet over low/medium-low heat, drizzle a little olive oil and lightly brown the corned beef slices.
In a separate skillet, melt butter over medium-low heat and lay two slices of Rye bread in the skillet. Spread Dijon mustard on one slice of the bread.
When the corned beef has some nice searing, move it to one side of the pan and add the sauerkraut to the pan just to warm it though and turn off the heat.
Arrange the corned beef slices on the Dijon-coated slice of rye and then pile the sauerkraut on top of the corned beef.
Then lay the Fontina cheese slices on the sauerkraut and top with the other slice of rye, toasted side facing out.
Use a bacon press or a firm spatula to firmly press the sandwich into the pan.
Once the bottom slice of rye is toasted and golden, flip the sandwich and continue toasting the other side.
When both sides are toasted and golden, transfer to a plate, slice in half and enjoy!
Aside from two slices of Rye Bread, use whatever ratios of cheese, corned beef, Dijon and sauerkraut you prefer.