Indulge in the delightful harmony of flavors with these grilled fontina, mushroom, and sage sandwiches. Perfectly toasted country-style bread encases melty fontina cheese and savory mushrooms, creating a comforting and delicious meal that's ideal for any time of the day.
Photos of Grilled Fontina, Mushroom and Sage Sandwiches Recipe
This recipe calls for a few specialty ingredients you might not have readily available at home. Fontina cheese is a semi-soft Italian cheese known for its creamy texture and mild, nutty flavor. Fresh sage adds a unique earthy aroma and pairs beautifully with the mushrooms. Make sure to check your local supermarket for these items to ensure you capture the full essence of the recipe.
Ingredients for Grilled Fontina, Mushroom, and Sage Sandwiches
Butter: Adds richness and helps in toasting the bread to a perfect golden brown.
Mushrooms: Provides a savory, umami flavor and a meaty texture to the sandwich.
Salt: Enhances the flavors of the ingredients.
Fresh ground black pepper: Adds a hint of spicy warmth to the mushrooms.
Fresh sage: Offers an earthy, slightly peppery flavor that complements the mushrooms.
Country-style bread: A sturdy bread that crisps up well when grilled.
Fontina cheese: Melts beautifully, creating a creamy, nutty layer in the sandwich.
One reader, Alleen Horan says:
These grilled fontina, mushroom, and sage sandwiches are a delight! The combination of earthy mushrooms, fragrant sage, and creamy fontina cheese creates a mouthwatering experience. Perfectly golden and crispy, they make for an indulgent yet simple meal. Highly recommend!
Techniques Required
How to heat butter: Heat 1 tablespoon of butter in a large nonstick frying pan over moderate heat until melted. How to cook mushrooms: Add mushrooms, salt, pepper, and dried sage to the pan and cook, stirring frequently for about 5 minutes until golden brown. How to stir in fresh sage: Add fresh sage to the cooked mushrooms and stir to combine. How to coat bread with butter: Use a pastry brush to coat one side of 4 slices of bread with half of the melted butter. How to assemble sandwiches: Place the buttered side of the bread down on a work surface, top with cheese and mushrooms, cover with remaining bread slices, and brush the tops with the remaining melted butter. How to cook sandwiches: Heat the frying pan over moderately low heat, add the sandwiches, and cook, turning once, for about 2 minutes per side until golden.
How To Make Grilled Fontina Mushroom Sage Sandwiches
Delightfully cheesy and loaded with the flavors of mushrooms and fontina cheese, these sage sandwiches are extra buttery too, and are ready in 30 minutes!
Serves:
Ingredients
- 3tbspbutter
- ½lbmushrooms
- ¼tspsalt
- tspfresh ground black pepper
- 4tspfresh sage,chopped
- 8slicescountry style bread,(from a large round loaf)
- ½lbfontina
Instructions
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In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
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Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently for about 5 minutes until golden brown.
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Stir in the fresh sage, if using.
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Put the mushrooms in a bowl and wipe out the pan.
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Using a pastry brush, coat 1 side of 4 slices of the bread with half of the melted butter.
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Put them, buttered-side down, on a work surface.
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Top the bread with the cheese and then the mushrooms.
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Cover with the remaining 4 slices of bread, and brush the tops with the remaining melted butter.
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Heat the frying pan over moderately low heat.
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Add the sandwiches and cook, turning once, for about 2 minutes per side until golden.
Recipe Notes
Wine Recommendation: A crisp, dry, Italian white, such as Soave, Frascati, or pinot grigio will refresh your mouth after every bite of this flavorful sandwich.
Nutrition
- Calories: 474.05kcal
- Fat: 28.72g
- Saturated Fat: 17.03g
- Trans Fat: 0.36g
- Monounsaturated Fat: 7.57g
- Polyunsaturated Fat: 2.27g
- Carbohydrates: 32.94g
- Fiber: 4.10g
- Sugar: 5.48g
- Protein: 22.92g
- Cholesterol: 88.67mg
- Sodium: 752.64mg
- Calcium: 439.75mg
- Potassium: 357.72mg
- Iron: 3.24mg
- Vitamin A: 228.85µg
- Vitamin C: 2.17mg
Mastering the Art of Grilling Sandwiches
When cooking the mushrooms, make sure not to overcrowd the pan. Overcrowding can cause the mushrooms to steam rather than sauté, preventing them from achieving that desirable golden-brown color. Cook them in batches if necessary to ensure even browning and enhanced flavor.
Time-Saving Tips for Making Grilled Fontina, Mushroom and Sage Sandwiches
Pre-slice the mushrooms: Buy pre-sliced mushrooms to save time on chopping.
Use pre-shredded cheese: Purchase pre-shredded fontina to skip the grating step.
Melt butter in the microwave: Quickly melt butter in the microwave instead of on the stove.
Prepare ingredients in advance: Chop sage and measure out salt and pepper ahead of time.
Use a nonstick pan: A nonstick frying pan ensures easy cleanup and faster cooking.
Substitute Ingredients For Grilled Fontina, Mushroom and Sage Sandwiches Recipe
butter - Substitute with olive oil: Olive oil provides a similar richness and helps to sauté the mushrooms effectively.
mushrooms - Substitute with zucchini: Zucchini has a similar texture when cooked and can absorb flavors well.
salt - Substitute with soy sauce: Soy sauce adds a similar level of saltiness along with an umami boost.
fresh ground black pepper - Substitute with white pepper: White pepper provides a similar heat and flavor profile.
fresh sage - Substitute with dried sage: Dried sage can be used in smaller quantities to provide a similar earthy flavor.
country style bread - Substitute with sourdough bread: Sourdough has a similar texture and can hold up well to grilling.
fontina - Substitute with gruyère: Gruyère melts well and has a similar creamy texture and nutty flavor.
Plating Ideas for a Delightful Sandwich Experience
Select artisanal bread: Choose high-quality country style bread with a rustic crust and soft interior to elevate the sandwich's texture and flavor.
Sauté mushrooms perfectly: Cook the mushrooms until they are golden brown and slightly crispy, ensuring they have a rich, umami flavor that complements the fontina cheese.
Use fresh herbs: Incorporate fresh sage to add a fragrant, earthy note that enhances the overall taste profile of the sandwich.
Layer ingredients thoughtfully: Place the fontina cheese directly on the bread to allow it to melt evenly, followed by a generous layer of the sautéed mushrooms.
Butter the bread evenly: Use a pastry brush to coat the bread slices with melted butter, ensuring an even, golden-brown crust when grilled.
Grill to perfection: Cook the sandwiches over moderately low heat, turning once, to achieve a perfectly crisp exterior and a gooey, melted interior.
Cut and present elegantly: Slice the sandwiches diagonally and arrange them on a plate with a garnish of fresh sage leaves for a sophisticated touch.
Pair with a complementary side: Serve the sandwiches with a side of lightly dressed arugula salad to add a fresh, peppery contrast to the rich flavors of the sandwich.
Essential Tools for Crafting the Perfect Grilled Fontina, Mushroom and Sage Sandwiches
Nonstick frying pan: Essential for cooking the mushrooms and grilling the sandwiches without sticking.
Pastry brush: Used to coat the bread slices with melted butter evenly.
Work surface: A clean area to assemble the sandwiches.
Bowl: To hold the cooked mushrooms temporarily.
Spatula: For turning the sandwiches while grilling to ensure even cooking.
Knife: To slice the bread and cheese as needed.
Cutting board: A surface to chop the mushrooms and sage.
Measuring spoons: To measure out the butter, salt, pepper, and sage accurately.
Storing and Freezing Tips for Grilled Fontina, Mushroom and Sage Sandwiches
To store leftover grilled fontina, mushroom and sage sandwiches, wrap them tightly in aluminum foil or plastic wrap and place them in an airtight container in the refrigerator. They will keep for up to 3-4 days.
If you want to freeze the sandwiches, wrap each one individually in plastic wrap or aluminum foil, making sure to remove as much air as possible. Place the wrapped sandwiches in a freezer-safe container or freezer bag, and label it with the date. Frozen sandwiches can be stored for up to 2-3 months.
To reheat refrigerated sandwiches, unwrap them and place them on a baking sheet. Heat in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the cheese is melted and the bread is crispy.
For frozen sandwiches, you can reheat them directly from the freezer. Unwrap the sandwiches and place them on a baking sheet. Cover the sandwiches loosely with aluminum foil to prevent the bread from burning. Heat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until the cheese is melted and the sandwiches are heated through.
Alternatively, you can thaw frozen sandwiches in the refrigerator overnight before reheating them in the oven or in a panini press for a crispy exterior.
How To Reheat Leftovers
Preheat your oven to 350°F (175°C). Place the leftover sandwiches on a baking sheet lined with parchment paper. Bake for 10-15 minutes, or until the bread is crispy and the cheese is melted. This method will help restore the crispiness of the bread while keeping the filling warm and gooey.
If you have a panini press or a sandwich maker, you can reheat your leftover sandwiches using this appliance. Preheat the press and place the sandwiches inside. Cook for 3-5 minutes, or until the bread is crispy and the filling is heated through. This method will give you a result similar to freshly made grilled sandwiches.
For a quick and easy reheating method, use your microwave. Place the leftover sandwiches on a microwave-safe plate and heat them on high power for 30-60 seconds, or until the filling is warm. To prevent the bread from becoming soggy, place a paper towel underneath the sandwiches to absorb any excess moisture.
If you want to add a twist to your leftover grilled fontina, mushroom and sage sandwiches, try transforming them into a delicious sandwich casserole. Cut the sandwiches into bite-sized pieces and place them in a greased baking dish. In a bowl, whisk together 4 eggs, 1 cup of milk, and 1/2 cup of grated Parmesan cheese. Pour the mixture over the sandwich pieces and bake in a preheated 350°F (175°C) oven for 30-35 minutes, or until golden brown and crispy on top.
For a stovetop reheating method, melt a small amount of butter in a skillet over medium heat. Place the leftover sandwiches in the skillet and cook for 2-3 minutes on each side, or until the bread is crispy and the filling is heated through. This method will give you a result similar to freshly made grilled sandwiches, with an extra buttery flavor.
Interesting Trivia About Fontina Cheese
A random fact about this recipe is that fontina cheese, used in the sandwiches, is known for its creamy texture and slightly nutty flavor, which pairs perfectly with the earthy taste of mushrooms and the aromatic hint of sage.
Is Making Grilled Fontina, Mushroom and Sage Sandwiches at Home Cost-Effective?
The grilled fontina, mushroom, and sage sandwiches recipe is moderately cost-effective. The primary ingredients like mushrooms, country-style bread, and fontina cheese are relatively affordable, but the fresh sage and butter can add to the cost. For a household of 4, the approximate cost is around $15-$20. Overall Verdict: 7/10.
Are Grilled Fontina, Mushroom and Sage Sandwiches Healthy?
This grilled fontina, mushroom, and sage sandwich recipe is a delightful combination of flavors, but it may not be the healthiest choice. Here's why:
- The recipe calls for a significant amount of butter, which is high in saturated fat and calories.
- Fontina cheese is also relatively high in fat and calories, although it does provide some protein and calcium.
- White bread, if used, is typically made from refined flour, which lacks fiber and essential nutrients compared to whole grain bread.
On the positive side, mushrooms are a nutritious ingredient, low in calories and rich in vitamins, minerals, and antioxidants. Sage also offers some potential health benefits, such as anti-inflammatory and antioxidant properties.
To make this recipe healthier, consider the following suggestions:
- Reduce the amount of butter used or replace it with a healthier alternative like olive oil or avocado oil.
- Opt for whole grain bread instead of white bread to increase the fiber content and nutritional value.
- Use a reduced-fat fontina cheese or replace some of the cheese with a lower-fat alternative like part-skim mozzarella.
- Increase the proportion of mushrooms in the recipe to boost the nutritional content and reduce the overall calorie density of the sandwich.
- Add some leafy greens, such as spinach or arugula, to the sandwich for extra vitamins, minerals, and fiber.
- Serve the sandwich with a side salad or vegetable-based soup to round out the meal with more nutrient-dense options.
Editor's Opinion on the Deliciousness of These Sandwiches
This recipe for grilled fontina, mushroom, and sage sandwiches is a delightful blend of earthy and savory flavors. The combination of sautéed mushrooms with fresh sage adds a fragrant, herbal note that complements the creamy, melted fontina cheese perfectly. Using country-style bread ensures a hearty, rustic texture that crisps up beautifully when grilled. The balance of ingredients is well thought out, making each bite a harmonious experience. However, consider adding a touch of garlic or a splash of white wine to the mushrooms for an extra layer of complexity. Overall, a sophisticated yet comforting sandwich.
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Why trust this Grilled Fontina, Mushroom and Sage Sandwiches Recipe:
This recipe combines the earthy flavors of mushrooms with the creamy richness of fontina cheese, all elevated by the aromatic touch of fresh sage. The use of country style bread ensures a hearty and satisfying bite. Each step is designed to maximize flavor, from sautéing the mushrooms to achieving the perfect golden crust on the sandwiches. Trust this recipe for a gourmet twist on a classic grilled cheese that will impress any palate.
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