Grilled Fontina Mushroom With Sage Sandwiches Recipes

CREAMY ROASTED TOMATO SOUP WITH GRILLED FONTINA-MUSHROOM SANDWICHES

Steps:

• Preheat oven to 325 degrees F. Place tomatoes in a large baking dish and drizzle with 2 tablespoons of the olive oil and sprinkle with the garlic, season with salt and pepper. Roast for 25 to 30 minutes, or until the tomatoes are soft.
• Heat the remaining olive oil in a medium stock pot over medium heat. Add the onions and carrots and cook until the onions are soft, about 5 minutes. Add the roasted tomatoes, garlic, and the juices that have accumulated. Add the stock and fresh thyme and cook for 20 minutes. Place the cream in a small saucepan over medium high heat and cook until reduced by half. Transfer the mixture to a blender and blend until smooth, strain into a clean saucepan over low heat, add the reduced cream, and cook for 5 minutes.
• For the Grilled Fontina-Mushroom Sandwich: Heat olive oil in a large saute pan, add the mushrooms, and cook until golden brown. Season with salt and pepper, and stir in the sage. Brush the bread on 1 side with the butter. Turn 4 of the slices over on a work surface. Divide the cheese among the slices then divide the mushrooms on top of the cheese. Cover with the remaining 4 slices of bread, butter-side up.
• Heat a frying pan over medium heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

FONTINA & SAGE GRILLED CHEESE

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.

GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
• Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
• Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.

GRILLED FONTINA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper.
• Brush 1 side of bread slices with remaining tablespoon olive oil. Turn over 4 slices, then divide mushroom mixture and cheese among them. Top with remaining slices, oiled sides up.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

GRILLED FONTINA CHEESE SANDWICH WITH MUSHROOMS AND DIJON

Steps:

• Heat 1/2 tbls. of the olive oil in a medium saute pan, add the onion and a sprinkling of salt and pepper. Saute over medium heat for about 5 minutes, until soft. Move the onion to a bowl.
• Heat the remaining oil in the pan; add the mushrooms, 1/4 teaspoons salt, and a few grinds of pepper.
• Sear the mushrooms over high heat until golden and a little crisp around the edges, adding a little more water to the pan as they finish cooking, to loosen the yummy pan juices( adding a little sherry or wine instead would add to the flavor). Add the mushrooms to the onions and toss together with the parsley.
• Put the sliced bread on a cutting board(or other work surface) and brush each slice lightly with the mustard. Pile the mushrooms and onions on two of the slices, using the palm of your hand to press them onto the bread, then sprinkle on the cheese. Press the other two slices on top, then brush or spread the top with butter.
• Place the sandwiches buttered side down in a heated skillet or on a griddle, then brush or spread the top side with the butter.
• Cover and cook over medium heat until golden, aobut 4-5 minutes, then turn over and cook the other side. Serve immediately. Enjoy!