Grilled Fontina, Mushroom, and Sage Sandwiches

The grilled cheese sandwich grows up in our sophisticated version that starts with nutty, smooth-melting fontina cheese and adds a layer of sage-accented sautéed mushrooms.

  • Servings: 4


  • 3 tablespoons butter, 2 melted
  • 1/2 pound mushrooms, cut into thin slices
  • 1/4 teaspoon salt
  • 1/8 teaspoon fresh-ground black pepper
  • 4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage
  • 8 slices from a large round loaf of country-style bread, or other bread
  • 1/2 pound fontina, grated (about 2 cups)

How to make this recipe

  1. In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.

  2. Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.

  3. Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

Suggested Pairing

A crisp, dry, Italian white—such as Soave, Frascati, or Pinot Grigio—will refresh your mouth after every bite of this flavorful sandwich.

Photo © Sara Forte Published September 2014

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