Grilled Fontina, Mushroom and Arugula Sandwiches

Name: Grilled Fontina, Mushroom and Arugula Sandwiches
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

By Sandy Ercolano of Ridgewood NJ

July 31, 2001

Recipe notes