GRILLED FONTINA CHEESE SANDWICH WITH MUSHROOMS AND DIJON
The mushrooms and tangy Dijon mustard make this a top notch sandwich! Creamy Fontina cheese is just right, but you can use Gruyere or omit the cheese altogether! Sourdough or a nutty cracked wheat bread is a good choice for the bread. For a light supper, serve with a green salad, and add a cup of soup if you like. Adapted from Fields of Greens cookbook.
Provided by Sharon123
Categories Lunch/Snacks
Time 30m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/2 tbls. of the olive oil in a medium saute pan, add the onion and a sprinkling of salt and pepper. Saute over medium heat for about 5 minutes, until soft. Move the onion to a bowl.
- Heat the remaining oil in the pan; add the mushrooms, 1/4 teaspoons salt, and a few grinds of pepper.
- Sear the mushrooms over high heat until golden and a little crisp around the edges, adding a little more water to the pan as they finish cooking, to loosen the yummy pan juices( adding a little sherry or wine instead would add to the flavor). Add the mushrooms to the onions and toss together with the parsley.
- Put the sliced bread on a cutting board(or other work surface) and brush each slice lightly with the mustard. Pile the mushrooms and onions on two of the slices, using the palm of your hand to press them onto the bread, then sprinkle on the cheese. Press the other two slices on top, then brush or spread the top with butter.
- Place the sandwiches buttered side down in a heated skillet or on a griddle, then brush or spread the top side with the butter.
- Cover and cook over medium heat until golden, aobut 4-5 minutes, then turn over and cook the other side. Serve immediately. Enjoy!
GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES
Categories Sandwich Mushroom Vegetarian Arugula Summer Grill/Barbecue Fontina Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
- Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
- Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.
FONTINA AND MOZZARELLA GRILLED CHEESE WITH BACON AND HONEYCRISP APPLES
Steps:
- Cook the bacon in a large saute pan over medium heat until brown and crispy on both sides. Transfer to a plate lined with paper towels and reserve.
- Preheat a griddle or nonstick saute pan to medium. Between two pieces of paper towels, pat dry the mozzarella.
- Spread each piece of bread with a thin, even layer of butter. Spread the other side of each piece of bread with Dijon. Lay the bread down with the Dijon sides facing up on a baking sheet.
- Place one slice of fontina, one slice of mozzarella and then another slice of fontina on each piece of bread. Lay 3 bacon slices on half of the slices of the cheese-lined bread. Top the bacon with an even layer of apple slices (these are the bottoms, the ones with just cheese are the tops--together they make a pair!).
- Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.
- Cut the sandwiches in half on the bias and serve hot.
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