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1
Soak the dried mushrooms in lukewarm water for about 30 minutes, until fully reconstituted.
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2
Drain and with your hands, squeeze to remove as much water as possible.
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3
Transfer to a large plate or surface to air-dry.
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4
Heat the oil in a medium skillet until hot, add the mushrooms, and season with salt and pepper.
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5
Saute for about 2 minutes, then add the garlic and rosemary, and saute for another minute.
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6
Add the butter and stir until fully incorporated, making sure not to brown the butter too much.
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7
Remove from the heat and set aside.
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8
Preheat a sandwich press according to the manufacturers specifications (see Note).
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9
Place 2 slices of fontina on each of 4 slices of bread and spread the truffle fondue evenly on top of the cheese (or drizzle lightly with truffle oil).
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10
Top with the mushrooms and the other 2 slices of fontina.
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11
Close the sandwiches and place in the sandwich press (no need to butter the press or the bread).
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12
Close the lid and apply slight pressure.
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13
Cook without disturbing for 5 to 8 minutes.
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14
Open the press and check for color and temperature: the cheese should be melted and the bread golden.
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15
If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
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16
If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
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17
Once cooked, remove, cut into halves, and serve.
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18
If you dont have a sandwich press, you can grill the sandwiches in a hot skillet.
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19
Brush the outside of the sandwich with a little olive oil and place in the hot pan over medium-high heat.
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20
Press the sandwich by placing another heavy pan on top and reduce the heat to medium-low.
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21
When the bottom of the sandwich is golden and crusty, and the cheese has started to melt, flip the sandwich and grill on the other side.
