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Recipes

Grilled Fontina, Mushroom and Arugula Sandwiches

By Sandy Ercolano of Ridgewood NJ

Recipe information

  • Yield

    4 Servings

Ingredients

6

tablespoons (about) olive oil

1

teaspoon minced fresh rosemary

4

very large portobello mushrooms, stemmed, dark gills removed, caps thinly sliced

8

1/2-inch-thick slices country white bread (each about 3x6 inches) Dijon mustard (optional)

8

ounces Fontina cheese, thinly sliced

2

bunches arugula or 1 bunch trimmed watercress

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    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.

    Step 3

    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.

Explore Bon AppétitSandwichAmericanFontinaCheesePortobello MushroomMushroomVegetableArugulaLeafy GreensWatercressEasyQuickVegetarianNut-FreeGrillingLunch