MINI SAGE-AND-FONTINA GRILLED CHEESE SANDWICHES
Provided by Lora Zarubin
Categories Sandwich Super Bowl Vegetarian Low Cal Oscars Parmesan Grill/Barbecue Sage Party Fontina Bon Appétit
Yield Makes 32
Number Of Ingredients 5
Steps:
- Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan; stir over medium heat 30 seconds.
- Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere.
- Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
GRILLED CHICKEN, PEAR, AND FONTINA SANDWICH
After eating something similar in a gourmet deli, I decided I could make this at home. An easy yet elegant sandwich, you'll be surprised how good it is!
Provided by Traci-in-Cali
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet; cook and stir chicken breast and onion until heated through, 3 to 4 minutes. Transfer to a plate.
- Wipe out skillet with a paper towel. Heat 1 tablespoon olive oil until bubbling. Add 2 bread slices; sprinkle half of the fontina cheese on top. Cover cheese with half of the chicken and onion. Cook until bread is toasted and cheese is melted, 1 to 2 minutes.
- Layer pear slices over chicken and onion; press bread slices together to make a sandwich. Repeat with remaining oil, bread slices, fontina cheese, chicken, onion, and pear slices to make second sandwich.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 46.8 g, Cholesterol 120.7 mg, Fat 37.6 g, Fiber 4.7 g, Protein 43.7 g, SaturatedFat 12.1 g, Sodium 730.8 mg, Sugar 12.4 g
WILLIAM-SONOMA'S GRILLED FONTINA SANDWICHES WITH PROSCIUTTO AND
This is a sophisticated version of the classic grilled cheese sandwich. Italian fontina is a creamy, mild cheese with fine melting qualities. A Swiss-type cheese, such as Gruyère or Emmentaler, would also be good.
Provided by KellyMac6
Categories Lunch/Snacks
Time 22m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- First, clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly.
- Using a spoon, skim off and discard the foam from the surface.
- Carefully pour off the clear yellow liquid into a bowl.
- Discard the milky solids left behind in the pan.
- Lay 6 slices of the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
- Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat.
- When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid.
- Cook until the bottoms are golden brown, about 4 minutes.
- Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
- Remove the sandwiches from the pan and keep warm.
- Repeat with the remaining sandwiches.
- Cut each sandwich in half and serve warm.
GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES
Categories Sandwich Mushroom Vegetarian Arugula Summer Grill/Barbecue Fontina Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
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 CHICKEN, PEAR, AND FONTINA SANDWICH
After eating something similar in a gourmet deli, I decided I could make this at home. An easy yet elegant sandwich, you'll be surprised how good it is!
Provided by Traci-in-Cali
Categories Pan Fried Chicken Breasts
Time 15m
Yield 2
Number Of Ingredients 6
Steps:
- Heat 1 tablespoon olive oil in a large nonstick skillet; cook and stir chicken breast and onion until heated through, 3 to 4 minutes. Transfer to a plate.
- Wipe out skillet with a paper towel. Heat 1 tablespoon olive oil until bubbling. Add 2 bread slices; sprinkle half of the fontina cheese on top. Cover cheese with half of the chicken and onion. Cook until bread is toasted and cheese is melted, 1 to 2 minutes.
- Layer pear slices over chicken and onion; press bread slices together to make a sandwich. Repeat with remaining oil, bread slices, fontina cheese, chicken, onion, and pear slices to make second sandwich.
Nutrition Facts : Calories 697.7 calories, Carbohydrate 46.8 g, Cholesterol 120.7 mg, Fat 37.6 g, Fiber 4.7 g, Protein 43.7 g, SaturatedFat 12.1 g, Sodium 730.8 mg, Sugar 12.4 g
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