Grilled Fontina & Mushroom With Sage Sandwiches

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3 tablespoons butter or 3 tablespoons margarine, 2 melted
• 1/2 lb button mushroom, cut into thin slices
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground black pepper
• 1 pinch red pepper flakes (optional)
• 4 teaspoons chopped fresh sage or 1 1/4 teaspoons dried sage
• 8 slices from a large round loaf country bread or 8 slices other crusty bread
• 1/2 lb fontina, grated (about 2 cups)

Recipe

• 1 in a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
• 2 add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
• 3 stir in the fresh sage, if using.
• 4 put the mushrooms in a bowl and wipe out the pan.
• 5 using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
• 6 put them, buttered-side down, on a work surface.
• 7 top the bread with the cheese and then the mushrooms.
• 8 cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
• 9 heat the frying pan over moderately low heat.
• 10 add the sandwiches and cook, turning once, until golden, about 2 minutes per side.