Fontina Cheese and Mushroom Sandwiches
Melty fontina cheese, fresh sliced mushrooms, and a little balsamic vinegar and sage make up the filling for these delicious grilled cheese and mushroom panini sandwiches.
One of my favorite lunch spots inspired these fontina cheese and mushroom sandwiches, a unique twist on the popular grilled cheese. The sandwich is a flavorful combination of seasoned sauteed mushrooms and creamy, melty fontina cheese.
Use your favorite crusty bread—sourdough is especially wonderful—but ciabatta or any hearty bakery loaf works beautifully. These sandwiches are easy enough for lunch yet special enough for a simple dinner alongside soup or a green salad.
What You’ll Like About This Dish
A step above grilled cheese. Mushrooms and Fontina make an elevated, flavorful sandwich.
Melty and savory. Fontina melts smoothly and pairs perfectly with the earthy mushrooms.
Easy to adapt. Works on sourdough, ciabatta, or any rustic bread you love.
Quick to prepare. Ready in minutes for a satisfying meal anytime.
Ingredient Notes
- Mushrooms – Slice them thick so they brown nicely and keep texture.
- Butter – Used for sautéing and for crisping the bread.
- Sage – Adds warmth and aromatic flavor.
- Balsamic vinegar – A small splash deepens the mushrooms’ flavor.
- Crusty bread – Sourdough or ciabatta gives the sandwich structure.
- Fontina cheese – Melts smoothly for a creamy interior.
- Black pepper – Brightens and balances the rich ingredients.
Steps to Make Fontina Cheese and Mushroom Sandwiches
- Sauté the mushrooms with butter, sage, and balsamic until golden.
- Heat a skillet, griddle, or panini press.
- Layer Fontina on two slices of bread.
- Spoon the mushroom mixture over the cheese.
- Season with black pepper and top with the remaining bread.
- Butter the outside of the sandwiches.
- Grill until the bread is browned and the cheese has melted.
Tips
- Cook the mushrooms long enough to evaporate moisture for better browning.
- Use medium heat so the bread toasts without burning before the cheese melts.
- Add a little more Fontina if you like a very cheesy sandwich.
Recipe Variations
- Add greens. Slip in a handful of baby spinach or arugula before grilling.
- Use caramelized onions. A spoonful adds sweetness and depth.
- Try different cheeses. Gruyère, provolone, or mozzarella all melt beautifully.
- Make it garlicky. Add a small pinch of garlic powder to the mushrooms.
- Add heat. A sprinkle of crushed red pepper flakes brings a spicy note.
Serving Suggestions
- Serve with tomato soup or a simple green salad.
- Pair with roasted vegetables or a bowl of minestrone.
- Add a side of chips or a cucumber salad for a light meal.
- Garnish with extra cracked pepper if desired.
How to Store
Refrigerate: Store leftover sandwiches wrapped or in an airtight container for up to 2 days. Reheat before serving.
Freeze: Freezing is not recommended, as the texture of mushrooms and melted cheese suffers.
Reheat: Warm in a skillet or toaster oven until the bread is crisp and the cheese is melted again.
Fontina Cheese and Mushroom Sandwiches
Ingredients
- 6 large mushrooms, cleaned and sliced
- 1 1/2 tablespoons butter, plus more for buttering the bread
- 1 teaspoon dried sage leaves
- 1 teaspoon balsamic vinegar
- 4 slices bread, thick, crusty
- 2 to 3 ounces fontina cheese, thinly sliced
- freshly ground black pepper
Instructions
- In a small skillet over medium heat, melt 1 1/2 tablespoons of butter. Add the sliced mushrooms, sage, and balsamic vinegar. Cook, stirring, until the mushrooms are golden brown.
- Place a skillet or griddle over medium heat. Alternatively, heat a panini press or tabletop grill.
- Arrange the fontina cheese slices over two slices of bread. Divide the mushroom mixture between the two sandwiches and sprinkle with freshly ground black pepper. Top with the remaining slices of bread.
- Butter the tops of the sandwiches lightly. Flip them over and place in the hot skillet or on the panini press. Lightly butter the tops of the sandwiches. Cook for about 2 minutes, or until the bottoms are browned and the cheese is beginning to melt and then flip them over to brown the other side.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
