Grilled Fontina, Mushroom, And Sage Sandwiches – a delicious recipe with butter, mushrooms, salt, fresh-ground black pepper, fresh sage, bread. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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, until golden brown, about 5 minutes. Stir in the fresh sage, if using. Put the mushrooms in a bowl and wipe out the pan.
2
Using a pastry brush, coat one 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; brush the tops with the remaining melted butter.
3
Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
4
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.
88
kcal
Calories
9
g
Fat
2
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 tablespoons butter, 2 melted, 1/2 pound mushrooms, cut into thin slices, 1/4 teaspoon salt, 1/8 teaspoon fresh-ground black pepper, and more.
Yes, Grilled Fontina, Mushroom, And Sage Sandwiches falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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