Corned Beef And Fontina Panini Recipes

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PANINO DI PROSCIUTTO E FONTINA

Provided by Giada De Laurentiis

Time 13m

Yield 1 serving

Number Of Ingredients 8



Panino di Prosciutto e Fontina image

Steps:

  • Place 1 to 2 slices of fontina atop 1 bread slice. Top with the onions. Season with salt and pepper. Then add spinach and prosciutto. Add the remaining slice(s) of fontina. Top with the second bread slice. Brush both sides of the sandwich with the oil.
  • Heat a grill pan over medium-low heat. Grill the sandwich until the bread is golden brown and the cheese melts, pressing down with a metal spatula or grill press, about 4 minutes per side.

2 to 4 slices (3 ounces total) fontina cheese
2 slices (1/2-inch-thick) rustic white bread
2 paper-thin slices red onion (optional)
Salt
Freshly ground black pepper
6 fresh baby spinach leaves
1 to 2 paper-thin slices (1/2-ounce) prosciutto
2 to 3 teaspoons olive oil

GRILLED CORNED BEEF AND FONTINA SANDWICHES

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.

Provided by Bruce Aidells

Categories     Sandwich     Onion     Quick & Easy     High Fiber     Lunch     Brisket     Winter     Poker/Game Night     Fontina     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

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 in 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, divided
Dijon mustard
1 pound thinly sliced corned beef reserved from Homemade Irish Corned Beef and Vegetables
8 ounces thinly sliced Fontina cheese
1/2 sweet onion (such as Maui or Vidalia), thinly sliced
4 tablespoons (1/2 stick) butter, divided

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

FONTINA PANINI WITH SPINACH

Hot off the grill in 15 minutes, these Italian sandwiches require just six ingredients and make a great lunch or supper.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 6



Fontina Panini with Spinach image

Steps:

  • Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
  • Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.

Nutrition Facts : Calories 260, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 2 g, Protein 11 g, SaturatedFat 6 g, ServingSize 1 Sandwich, Sodium 570 mg, Sugar 3 g, TransFat 1/2 g

8 slices crusty Italian bread (1/2 inch thick)
2 tablespoons honey mustard
2 medium green onions, sliced (2 tablespoons)
1 cup loosely packed fresh spinach leaves
1/2 cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
4 oz fontina cheese, cut into 1/8-inch-thick slices

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

GRILLED FONTINA AND CAPONATA PANINI

Categories     Sandwich     Cheese     Herb     Tomato     Vegetable     Quick & Easy     Lunch     Eggplant     Winter     Fontina     Bon Appétit

Yield Serves 2, can be doubled

Number Of Ingredients 6



Grilled Fontina and Caponata Panini image

Steps:

  • Arrange 2 bread slices on work surface. Top each bread slice with 1/4 of cheese, 3 tablespoons caponata and half of tomato. Sprinkle each with half of rosemary, then salt and pepper. Top with remaining cheese and bread. Brush top and bottom bread slices with oil.
  • Heat large nonstick skillet over medium heat. Add sandwiches to skillet and grill until bread is golden brown and cheese melts, about 6 minutes per side.
  • Transfer sandwiches to plates. Cut in half and serve hot.

4 slices crusty country-style bread (each about 3 1/2 x 5 1/2 inches)
4 ounces thinly sliced Fontina cheese
6 tablespoons purchased caponata
1 medium tomato, thinly sliced
2 1/2 teaspoons chopped fresh rosemary or 1 1/4 teaspoons dried
1 1/2 tablespoons olive oil

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

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