Corned Beef Sandwiches


  • 8 slices rye bread, divided
  • 1 bottle Kelchner’s Hot Mustard
  • 1 bottle Kelchner’s Horseradish 
  • 1 lb. thinly sliced corned beef
  • 8 oz. thinly sliced Fontina cheese
  • 1/2 sweet onion (such as Maui or Vidalia), thinly sliced
  • 4 T. (1/2 stick) butter, divided


Place 8 bread slices on work surface. Spread mustard on 4 slices and horseradish on the other 4 slices.

Divide corned beef among bread slices. Top with cheese and onion. Put bread slices together, 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.

Optional: Serve with horseradish coleslaw and dill pickle.

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