Grilled Fontina Mushroom And Arugula Sandwiches Recipes

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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.

GRILLED FONTINA CHEESE SANDWICH WITH MUSHROOMS AND DIJON



Grilled Fontina Cheese Sandwich With Mushrooms and Dijon image

The mushrooms and tangy Dijon mustard make this a top notch sandwich! Creamy Fontina cheese is just right, but you can use Gruyere or omit the cheese altogether! Sourdough or a nutty cracked wheat bread is a good choice for the bread. For a light supper, serve with a green salad, and add a cup of soup if you like. Adapted from Fields of Greens cookbook.

Provided by Sharon123

Categories     Lunch/Snacks

Time 30m

Yield 2 sandwiches, 2 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil, divided
1/2 medium red onion, thinly sliced
salt
fresh ground black pepper
1/2 lb white mushroom, sliced (about 3 cups, may use baby bella mushrooms if you like)
2 teaspoons Italian parsley, chopped
4 slices sourdough bread (or a whole grain bread)
Dijon mustard
1 -2 ounce Fontina cheese, grated (1/2 to 1 cup)
unsalted butter, softened (or melted)

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!

GRILLED FONTINA WITH ARTICHOKES AND MUSHROOMS



Grilled Fontina with Artichokes and Mushrooms image

Time 25m

Yield Makes 4 sandwiches

Number Of Ingredients 5

2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
1 (6-ounce) jar marinated artichoke hearts, drained and sliced
8 (5- to 6-inch) slices country-style bread
1/2 pound Fontina, thinly sliced

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.

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