Fontina Cheese and Mushroom Sandwiches
This Fontina cheese and mushroom sandwich is a fantastic twist on the everyday grilled cheese sandwich. It's wonderful on sourdough, but ciabatta or any crusty bread will work beautifully!
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 thick, crusty bread
- thinly sliced fontina cheese, about 2 ounces
- 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.
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