↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Grilled Sage, Mushroom and Fontina Sandwiches
3 tablespoons melted butter, divided
1/2 pound mushrooms, thinly sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 teaspoons chopped fresh sage or 1 1/4 teaspoons dried
8 slices from a large round loaf of country-style bread or other bread
2 cups fontina cheese, grated
In large nonstick skillet, heat 1 tablespoon butter over moderate heat. Add mushrooms, salt, pepper and dried sage, if using. Cook,
stirring frequently, until golden brown, about 5 minutes. Stir in fresh sage, if using. Put mushrooms in a bowl, wipe out pan.
Using a pastry brush, coat 1 side of 4 bread slices with half the remaining butter. Place slices, buttered side down, on a work
surface. Top bread with cheese, then mushrooms. Cover with remaining bread slices and brush tops with remaining butter.
Heat skillet over moderately low heat. Add sandwiches and cook, turning once, until golden, 5 to 10 minutes per side.
Serves 4.
view more member recipes
Grilled Sage, Mushroom and Fontina Sandwiches
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Grilled Sage, Mushroom and Fontina Sandwiches
3 tablespoons melted butter, divided
1/2 pound mushrooms, thinly sliced
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 teaspoons chopped fresh sage or 1 1/4 teaspoons dried
8 slices from a large round loaf of country-style bread or other bread
2 cups fontina cheese, grated
In large nonstick skillet, heat 1 tablespoon butter over moderate heat. Add mushrooms, salt, pepper and dried sage, if using. Cook,
stirring frequently, until golden brown, about 5 minutes. Stir in fresh sage, if using. Put mushrooms in a bowl, wipe out pan.
Using a pastry brush, coat 1 side of 4 bread slices with half the remaining butter. Place slices, buttered side down, on a work
surface. Top bread with cheese, then mushrooms. Cover with remaining bread slices and brush tops with remaining butter.
Heat skillet over moderately low heat. Add sandwiches and cook, turning once, until golden, 5 to 10 minutes per side.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Grilled French Bread Pizza With Mushroom Pesto And Fontina Cheese
by sgre52160
1-oz dried porcini mushrooms 1 pound cremini or white button mushrooms, stems removed 1/4 cup canola oil Salt and freshly ground black pepper Whole head roasted garlic, pulp removed 1/4 cup
by sgre52160
1-oz dried porcini mushrooms 1 pound cremini or white button mushrooms, stems removed 1/4 cup canola oil Salt and freshly ground black pepper Whole head roasted garlic, pulp removed 1/4 cup
Pork Loin With Prosciutto, Fontina And Sage
by sgre52160
2 1/2 pound boneless top loin pork roast 2/3 cup panko, (Japanese bread crubs) 1/3 cup fontina cheese, shredded (about 1 ounce) 1 tablespoon fresh sage, chopped salt and pepper 4 thin slices pros
by sgre52160
2 1/2 pound boneless top loin pork roast 2/3 cup panko, (Japanese bread crubs) 1/3 cup fontina cheese, shredded (about 1 ounce) 1 tablespoon fresh sage, chopped salt and pepper 4 thin slices pros
Italian Sausage-and-fontina Biscuit Sandwiches F&w
by ICOOK2
Ingredients Sausage Filling 1 teaspoon extra-virgin olive oil 1/2 pound hot Italian sausages, pricked with a fork 1 roasted red bell pepper, cut into 1/2-inch dice 1/4 cup sun-dried tomatoes
by ICOOK2
Ingredients Sausage Filling 1 teaspoon extra-virgin olive oil 1/2 pound hot Italian sausages, pricked with a fork 1 roasted red bell pepper, cut into 1/2-inch dice 1/4 cup sun-dried tomatoes
Mushroom And Fontina Quiche
by sgre52160
1 refrigerated pie crust (half of 15-ounce package) 2 tbsp (1/4 stick) butter 2/3 cup chopped shallots (about 3 medium) 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyst
by sgre52160
1 refrigerated pie crust (half of 15-ounce package) 2 tbsp (1/4 stick) butter 2/3 cup chopped shallots (about 3 medium) 5 cups sliced assorted mushrooms (such as chanterelle, stemmed shiitake, oyst
Fontina Mushroom Bruschette
by sgre52160
6 mushrooms - sliced thin 1 bsp butter 1/4 cup butter - softened 4 cloves garlic - minced 1/2 tsp garlic powder 6 (1/2 inch) slices Italian OR French bread 6 slices Fontina cheese - trimmed to f
by sgre52160
6 mushrooms - sliced thin 1 bsp butter 1/4 cup butter - softened 4 cloves garlic - minced 1/2 tsp garlic powder 6 (1/2 inch) slices Italian OR French bread 6 slices Fontina cheese - trimmed to f
view more member recipes
related CDKitchen recipes
Celery And Sage Bread Stuffing
Potato Gnocchi With Fontina Cheese Sauce
Mini Monte Cristo Sandwiches
Veal Saltimbocca With Fontina And Prosciutto
Grand Slam Ham Grilled Sandwiches With Smoked Gouda Dipping Sauce
Portobello Wraps
Grilled Fluffwich
Strawberry Jam Grilled Cheese Sandwiches
Shrimp And Fontina Pizza
Grilled Swiss Chicken Sandwiches on Marble Rye