Grilled Fontina With Artichokes And Mushrooms Recipes

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!

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 BREAD WITH FONTINA, GORGONZOLA AND MUSHROOMS

Steps:

• Heat the olive oil and butter in a large skillet over medium-high heat.
• Add the mushrooms and continue to cook until the liquid has evaporated and the mushrooms are dry, about 10 minutes.
• Add mixed herbs and parsley, toss.
• Season with salt and pepper.
• Remove from heat.
• Rub each side of the toasted bread lightly with garlic cloves.
• Divide and distribute the warm mushroom on top of the bread slices.
• Combine the Fontina and Gorgonzola cheeses and sprinkle evenly over the mushrooms.
• Place mushroom toasts under hot broiler.
• Broil until cheese melts, 30 to 60 seconds.
• Place on serving platter and drizzle with lemon juice.
• Garnish with parsley leaves.
• Serve immediately.