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!
- tspfresh ground black pepper
- 4tspfresh sage,chopped
- 8slicescountry style bread,(from a large round loaf)
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 for about 5 minutes until golden brown.
Stir in the fresh sage, if using.
Put the mushrooms in a bowl and wipe out the pan.
Using a pastry brush, coat 1 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, and brush the tops with the remaining melted butter.
Heat the frying pan over moderately low heat.
Add the sandwiches and cook, turning once, for about 2 minutes per side until golden.
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.
- 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
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