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.
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