Fontina Sage Grilled Cheese Recipes
CHICKEN WITH PROSCIUTTO, SAGE, AND FONTINA CHEESE
Elegant, delicious and simple to prepare. The fontina cheese is creamy, rich, and nutty. Fresh sage leaves, browned in butter, give this dish a unique taste. It can be altered for calories and fat content easily. The sauce is optional; pour it over the chicken before serving.
Provided by LISA VAN GELDER
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 32m
Yield 4
Number Of Ingredients 9
Steps:
- Heat 1/4 cup butter in a large skillet over medium heat. Allow butter to foam; add sage leaves and cook for 1 to 2 minutes per side. Remove and reserve leaves; reserve butter in the skillet.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Place 1 slice of prosciutto on each chicken breast. Put chicken, prosciutto side down, in the warm skillet with reserved butter. Cook chicken over medium heat until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Transfer chicken to a baking sheet, reserving skillet contents. Layer 3 sage leaves and 2 slices of fontina cheese on each chicken breast.
- Broil until cheese is melted, 3 to 5 minutes.
- Add wine to the skillet used to cook the chicken. Cook and stir over high heat, scraping the bottom of the skillet, until reduced to 1/2 cup, about 5 minutes. Add minced sage; cook and stir for 1 minute. Whisk in 1/4 cup butter; reduce heat to low and simmer for 1 to 2 minutes. Serve sauce alongside chicken.
Nutrition Facts : Calories 629.5 calories, Carbohydrate 2.9 g, Cholesterol 197.6 mg, Fat 45.7 g, Fiber 0.1 g, Protein 39.8 g, SaturatedFat 27.1 g, Sodium 653.4 mg, Sugar 1.5 g
FONTINA & SAGE GRILLED CHEESE
Make and share this Fontina & Sage Grilled Cheese recipe from Food.com.
Provided by Chef Kate
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.
- Place the cheese, divided evenly, on two slices of bread. Take care to bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat.
- Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.
- Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges and distribute the sage and pepper evenly.
- Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel.
- Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side.
- Keep the heat low so you don't burn the sage or pepper.
- Remove the sandwiches to a cutting board, and cut each in half or in quarters.
- Serve immediately.
More about "fontina sage grilled cheese recipes"
FONTINA AND SAGE GRILLED CHEESE RECIPE - LOS ANGELES TIMES
From latimes.com
Servings 2Estimated Reading Time 8 minsCategory VEGETARIAN, SANDWICHESTotal Time 20 mins
- In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.
- Place the cheese, divided evenly, on two slices of bread. Take care to bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat. Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.
- Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges, and try to distribute the sage and pepper evenly over the bread.
- Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel. Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side. Keep the heat low so that you don't burn the sage or pepper.
GRILLED FONTINA, MUSHROOM, AND SAGE SANDWICHES RECIPE
From foodandwine.com
Servings 4
- 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.
HERBED FONTINA GRILLED CHEESE - THE ORIGINAL DISH
From theoriginaldish.com
Estimated Reading Time 3 mins
- Combine the fontina, dill, parsley, chives, and scallions in a mixing bowl. Toss well until combined.
- Lay the bread out and evenly distribute the cheese mixture over 4 slices in a tight mound. Close each sandwich with another slice of bread and press firmly.
- Heat a large skillet (or griddle) over medium heat. Add the butter and let melt. Carefully transfer the sandwiches to the hot skillet (work in two batches or use two skillets if your sandwiches don’t all fit). Cook on one side until golden brown. Lower the heat as needed if the bread is getting too dark.
- Flip the sandwiches over. Place a piece of foil on top and weigh the sandwiches down with a heavy skillet. Cook until golden and the cheese is melted.
MINI SAGE-AND-FONTINA GRILLED CHEESE SANDWICHES RECIPE ...
From bonappetit.com
Servings 6
- Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan; stir over medium heat 30 seconds.
- Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere.
- Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
SAGE & FONTINA GRILLED CHEESE SANDWICHES RECIPE
From recipezazz.com
5/5 (4)Calories 91 per servingServings 32
- Melt the butter in a saucepan over medium heat; sprinkle with salt. Pour half of the butter into a small bowl and set aside.
- Add chopped sage to the remaining butter that is left in the saucepan; stir over medium heat for 30 seconds.
- On a work surface arrange 8 bread slices, brush top side with the melted sage butter. Dived the fontina cheese among the bread slices. Sprinkle the Parmesan over, dividing equaling. Sprinkle with pepper. Top with remaining bread slices, pressing down. Brush top top of sandwiches with some of the reserved melted butter. Press 4 whole sage leaves atop each sandwich, pressing to adhere.
- Heat 2 skillets over medium heat. Place 4 sandwiches in each skillet, sage leaf side down and cook until golden brown (5 minutes). Brush top of sandwiches with remaining melted butter and turn sandwiches and cook until golden brown and cheese melts (3-5 minutes).
GRILLED FONTINA, MUSHROOM AND SAGE SANDWICHES - DELISH
From delish.com
Cuisine ItalianCategory Vegetarian, Dinner, Lunch, Main DishServings 4Estimated Reading Time 2 mins
- Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes.
GRILLED CHEESE WITH BUTTERNUT SQUASH, RICOTTA ... - MEATWAVE
From meatwave.com
Servings 8Total Time 45 minsCategory Vegetarian
- Place butternut squash slices in a large bowl, drizzle on oil, and toss to coat. Season with salt and pepper to taste.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place butternut squash rounds on cool side of grill, cover, and cook until tender throughout, about 20 minutes. Transfer butternut squash to a plate.
- Butter one slice of bread and place non-buttered side up. Place two butternut squash rounds on bread. Spread a heaping tablespoon of ricotta on top of squash, sprinkle with sage, and drizzle on honey to taste. Place small handfuls of fontina and parmesan on top of ricotta. Place a second slice of bread on top and butter. Repeat with remaining ingredients.
- Working in batches, place sandwiches on cool side of grill and cover. Cook until bread is crusty and cheese has melted, 5-7 minutes. Move sandwiches to hot of side of grill and cook until lightly browned, about 1 minute per side. Transfer each sandwich to a plate, slice each in half, and serve immediately. Repeat with remaining sandwiches.
GRILLED FONTINA, MUSHROOM, AND SAGE SANDWICHES RECIPE ...
From myrecipes.com
Servings 4
- 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.
- Wine Recommendation: A crisp, dry, Italian white--such as Soave, Frascati, or pinot grigio--will refresh your mouth after every bite of this flavorful sandwich.
CRISPY PROSCIUTTO, SAGE PESTO, AND TOMATO GRILLED CHEESE ...
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4.6/5 (70)Calories 392 per servingTotal Time 25 mins
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Total Time 45 minsCalories 750 per serving
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Is Accessible For Free FalseEstimated Reading Time 2 mins
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