Grilled Fontina & Mushroom With Sage Sandwiches |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The grilled cheese sandwich grows up in this sophisticated version that starts with nutty smooth-melting fontina cheese and adds a layer of sage accented sauteed mushrooms. Food & Wine Magazine, January 1998 edition. Recipe by: Quick From Scratch Herbs & Spices. A crisp, dry, Italian white - such as Soave, Frascati, or pinot grigio - will refresh your mouth after every bite of this flavorful sandwich! Fast! Ingredients:
3 tablespoons butter or 3 tablespoons margarine, 2 melted |
1/2 lb button mushroom, cut into thin slices |
1/4 teaspoon salt |
1/8 teaspoon fresh ground black pepper |
1 pinch red pepper flakes (optional) |
4 teaspoons chopped fresh sage or 1 1/4 teaspoons dried sage |
8 slices from a large round loaf country bread or 8 slices other crusty bread |
1/2 lb fontina, grated (about 2 cups) |
Directions:
1. In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
2. Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
3. Stir in the fresh sage, if using.
4. Put the mushrooms in a bowl and wipe out the pan.
5. Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
6. Put them, buttered-side down, on a work surface.
7. Top the bread with the cheese and then the mushrooms.
8. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
9. Heat the frying pan over moderately low heat.
10. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
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