Creamy Roasted Tomato Soup With Grilled Fontina Mushroom Sandwiches Recipes

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FONTINA AND MUSHROOM CROSTINI



Fontina and Mushroom Crostini image

Provided by Anne Burrell

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon extra-virgin olive oil, plus more for drizzling
6 cremini mushrooms, finely chopped
6 shiitake mushrooms, finely chopped
2 clusters oyster mushrooms, finely chopped
2 shallots, minced
1 cup white wine
6 sprigs thyme
1 French baguette, cut into 1-inch slices
1 clove garlic
1/2 pound tallegio cheese, sliced thinly
1 bunch fresh chives, sliced thinly
Salt

Steps:

  • Preheat the broiler.
  • Heat 1 tablespoon of olive oil in a large saute pan over medium heat. Add the cremini, shiitake and oyster mushrooms and saute for 5 minutes. Add the shallots and sweat until translucent. Add the wine and thyme. Cook until the wine has reduced and the pan is dry, about 5 minutes. Remove the thyme.
  • Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on a baking sheet. Place 1 to 2 slices of cheese on each piece of bread.
  • Broil until the cheese is melted, 2 to 3 minutes. Top each toast with 1 heaping tablespoon of the mushroom mixture. Sprinkle with chives.

GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES



Grilled Fontina, Mushroom, and Arugula Sandwiches image

Categories     Sandwich     Mushroom     Vegetarian     Arugula     Summer     Grill/Barbecue     Fontina     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 7

6 tablespoons (about) olive oil
1 teaspoon minced fresh rosemary
4 very large portobello mushrooms, stemmed, dark gills removed, caps thinly sliced
8 1/2-inch-thick slices country white bread (each about 3x6 inches)
Dijon mustard (optional)
8 ounces Fontina cheese, thinly sliced
2 bunches arugula or 1 bunch trimmed watercress

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.

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