Mini Sage And Fontina Grilled Cheese Sandwiches Food

MINI SAGE-AND-FONTINA GRILLED CHEESE SANDWICHES

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 PORK AND FONTINA SANDWICHES

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.

FONTINA & SAGE GRILLED CHEESE

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.

WILLIAM-SONOMA'S GRILLED FONTINA SANDWICHES WITH PROSCIUTTO AND

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.