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.
Slideshow: Hot Melted Sandwiches
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 It
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.
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.
Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
A crisp, dry, Italian white—such as Soave, Frascati, or Pinot Grigio—will refresh your mouth after every bite of this flavorful sandwich.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.