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
- 1 ½ tbsp unsalted butter, for cooking the mushrooms
- 6 large mushrooms, cleaned and sliced (about 1/4-inch thickness)
- Kosher salt and freshly ground black pepper, to taste
- 1 tsp rubbed sage
- 1 tsp balsamic vinegar
- 4 slices bread, thick, crusty
- 2 to 3 ounces fontina cheese, thinly sliced
- 1 ½ tbsp softened butter, for the bread
Recommended Equipment
Instructions
- In a 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. Season to taste with kosher salt and freshly ground black pepper.1 1/2 tbsp unsalted butter | 6 large mushrooms | 1 tsp rubbed sage | 1 tsp balsamic vinegar | Kosher salt and freshly ground black pepper
- Place a griddle over medium heat.
- Arrange the fontina cheese slices over two slices of bread. Divide the mushroom mixture between the two slices. Top with the remaining slices of bread.4 slices bread | 2 to 3 ounces fontina cheese
- Butter the tops of the sandwiches lightly. Flip them over and place them, butter-side down in the hot griddle. 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. Flip them over to brown the other side.1 1/2 tbsp softened butter
Nutrition
Calories: 356kcalCarbohydrates: 30gProtein: 15gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.4gCholesterol: 55mgSodium: 563mgPotassium: 322mgFiber: 3gSugar: 5gVitamin A: 522IUVitamin C: 2mgCalcium: 231mgIron: 2mg
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.
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