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Grilled Corned Beef and Fontina Sandwiches

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)174.211
Energy (kCal)1786.6532
Carbohydrates (g)26.7014
Total fats (g)111.7002
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place 4 bread slices on work surface. | 2. 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. | 3. 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    jewish rye bread 8 slices - - - -
    dijon mustard - - - -
    beef 1 lb corned sliced 530.4012 0.0 104.5842 12.1947
    fontina cheese 8 ounces sliced 882.252 3.5154 58.0608 70.6255
    onion 1/2 sliced sweet 32.0 7.472 0.88 0.08
    butter 4 tablespoons divided 342.0 15.714 10.686 28.8

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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