Ingredients
- 8 slices of arnold Jewish Rye bread
- ¾ lb corned beef
- 8 slices fontina cheese
- Whole grain mustard
- 2 white onions, sliced
- ½ stick salted butter
- Salt to taste
- ½ head of cabbage, chopped
- ½ cup shredded carrots
- ¼ cup mayonnaise
- 1 tsp white vinegar
Instructions
- Bring a large skillet to medium-high heat and melt 1 tbsp of butter.
- Add the sliced onions and salt, cooking for 10 minutes.
- Lower heat to medium-low and continue cooking onions, adding more butter as needed and stirring occasionally.
- Cook onions for another 10-15 minutes until onions are a rich brown color and set aside.
- Mix cabbage, carrots, mayo, and vinegar in a bowl and set side.
- Heat oven to broil.
- Spread 4 slices of Jewish Rye with whole grain mustard.
- Divide corned beef among the 4 slices and top each with 2 slices of fontina cheese.
- Place slices with toppings on a baking sheet and broil in oven until cheese is melted, about 2-3 minutes.
- Remove from oven and add caramelized onions, coleslaw, and top with remaining slices of bread.
- Enjoy!
- 8 slices of arnold Jewish Rye bread Seeded
- ¾ lb corned beef
- 8 slices fontina cheese
- Whole grain mustard
- 2 white onions, sliced
- ½ stick salted butter
- Salt to taste
- ½ head of cabbage, chopped
- ½ cup shredded carrots
- ¼ cup mayonnaise
- 1 tsp white vinegar
- Bring a large skillet to medium-high heat and melt 1 tbsp of butter.
- Add the sliced onions and salt, cooking for 10 minutes.
- Lower heat to medium-low and continue cooking onions, adding more butter as needed and stirring occasionally.
- Cook onions for another 10-15 minutes until onions are a rich brown color and set aside.
- Mix cabbage, carrots, mayo, and vinegar in a bowl and set side.
- Heat oven to broil.
- Spread 4 slices of Jewish Rye with whole grain mustard.
- Divide corned beef among the 4 slices and top each with 2 slices of fontina cheese.
- Place slices with toppings on a baking sheet and broil in oven until cheese is melted, about 2-3 minutes.
- Remove from oven and add caramelized onions, coleslaw, and top with remaining slices of bread.
- Enjoy!