GRILLED PORK AND FONTINA SANDWICHES
Provided by Giada De Laurentiis
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
- In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
- To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.
GROWN UP GRILLED CHEESE
This grown up sandwich won Third Place in the Ready, Set, Cook Contest #16. This is a foodie sandwich with adult details like delicious pesto and a hot mayo. The two cheeses blend together into a nice oozy thick layer and with the sweetness of the onion and the pepper flavor of the arugula, you have a celebration in your mouth!
Provided by pamela t.
Categories Lunch/Snacks
Time 16m
Yield 1 serving(s)
Number Of Ingredients 14
Steps:
- Spread softened butter on the outside of each bread slice.
- In a food processor, add basil, 1/4 C olive oil, 1 t salt, 1 T parmesan cheese; blend.
- In a small bowl, mix mayo, lemon juice and Sriracha chili. You may want to add more than 1 teaspoon. Depending on heat, add to desired taste.
- Heat a cast iron pan to medium heat or use a sandwich press. if using the pan, use 1 T olive oil and then put buttered side of sandwich down. The oil and butter make a tastier mixture.
- Put one buttered side of bread down; spread with pesto mixture; add 2 slices swiss and two slices fontina cheese, add onion slice and top with arugula.
- Spread other slice of bread with hot mayo. Put the mayo side inside.
- Cook approximately 2 minutes until browned on each side. Make sure cheese is melted and bread is nicely golden. Serve with more pesto for dipping, if desired.
Nutrition Facts : Calories 1593.4, Fat 120.9, SaturatedFat 39.6, Cholesterol 155.2, Sodium 3948.2, Carbohydrate 83, Fiber 3.8, Sugar 7.1, Protein 47.6
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 CORNED BEEF AND FONTINA SANDWICHES
This is from Bon Appetit...use deli corned beef or leftovers. Great with coleslaw as a side...and of course a dill pickle.
Provided by Little Suzy Homemak
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place 4 bread slices on work surface.
- Spread mustard on 1 side of each. Divide corned beef among bread slices. Top with cheese and onion. Cover with remaining 4 bread slices, pressing slightly to adhere.
- Melt 2 tablespoons butter in each of 2 large nonstick skillets over medium heat. Place 2 sandwiches on each skillet and cook until golden brown on bottom, pressing occasionally with spatula, about 3 minutes. Turn sandwiches over and cook until golden on bottom and cheese melts, about 3 minutes. Transfer sandwiches to plates, cut in half and serve.
GRILLED FONTINA, SALAMI, AND ROASTED PEPPER SANDWICHES
Categories Sandwich Mustard Pork Broil Super Bowl Quick & Easy Lunch Bell Pepper Fontina Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat broiler.
- On a baking sheet toast both sides of bread about 3 inches from heat until surface is crisp and spread one side with mustard. Divide salami among toast and top with roasted peppers. Cover peppers with Fontina and broil sandwiches until cheese is melted, about 1 minute.
FONTINA & SAGE GRILLED CHEESE
Make and share this Fontina & Sage Grilled Cheese recipe from Food.com.
Provided by Chef Kate
Categories Lunch/Snacks
Time 20m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.
- Place the cheese, divided evenly, on two slices of bread. Take care to bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat.
- Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.
- Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges and distribute the sage and pepper evenly.
- Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel.
- Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side.
- Keep the heat low so you don't burn the sage or pepper.
- Remove the sandwiches to a cutting board, and cut each in half or in quarters.
- Serve immediately.
GRILLED FONTINA CHEESE SANDWICH WITH MUSHROOMS AND DIJON
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
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!
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