Grilled Fontina, Mushroom, and Sage Sandwiches

Name: Grilled Fontina, Mushroom, and Sage Sandwiches
Ingredients: 3 tablespoons butter, 2 melted; 1/2 pound mushrooms, cut into thin slices; 1/4 teaspoon salt; 1/8 teaspoon fresh-ground black pepper; 4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage; 8 slices from a large round loaf of country-style bread, or other bread; 1/2 pound fontina, grated (about 2 cups)

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Servings: 4

Author : Food & Wine

Grilled Fontina, Mushroom, and Sage Sandwiches

Ingredients

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3 tablespoons butter, 2 melted1/2 pound mushrooms, cut into thin slices1/4 teaspoon salt1/8 teaspoon fresh-ground black pepper4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage8 slices from a large round loaf of country-style bread, or other bread1/2 pound fontina, grated (about 2 cups)

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Instructions

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Step 1

In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.

Step 2

Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.

Step 3

Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.