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Melted Fontina and Beef Sandwich




Source of Recipe


Grilled Cheese


List of Ingredients




2 tbsp butter
2 tsp Dijon-style mustard
2 tsp of horseradish
2 tsp chopped fresh garlic
4 slices sourdough bread, about 1 inch thick
10 slices extremely thin eye roast, pre-cooked
4 oz Fontina cheese
4 oz mozzarella cheese
2 tbsp shredded parmesan or romano
1 thinly sliced vidalia onion

Recipe



In a small saucepan melt the butter over low heat and then whisk in the mustard and garlic. Remove from heat and add horseradish, then set aside.

Grate all the hard cheeses into a small bowl and combine with a fork. Thinly slice the Fontina cheese and set aside.

Put 2 slices of sourdough bread on a large plate. Slather with garlic-mustard-butter to moisten and place buttered side down in a preheated Teflon® coated non-stick skillet. Layer Fontina cheese and roast beef slices, then sprinkle 1 tbsp of scallions, then a layer of the hard cheese over the scallions, dividing equally among the slices. Finish with another slice of roast beef covered by Fontina cheese. Place a slice of sourdough over the cheese and brush the garlic-mustard-horseradish butter on top.

When one side is toasty brown and the cheese has started to melt, carefully flip over the sandwich and do the same to the other side. Remove from pan, slice diagonally and garnish with leftover scallions and parsley. Serve with french fries, tomato slices or your favorite side dish. Makes 2 sandwiches.