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.
A crisp, dry, Italian white—such as Soave, Frascati, or pinot grigio—will refresh your mouth after every bite of this flavorful sandwich.
- 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 cheese, grated (about 2 cups)
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.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
449 calories; 28g total fat; 89mg cholesterol; 907mg sodium; 30g carbohydrates; 2g fiber; 20g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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