Grilled Fontina Cheese Sandwich With Mushrooms And Dijon

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The mushrooms and tangy dijon mustard make this a top notch sandwich! Creamy fontina cheese is just right, but you can use gruyere or omit the cheese altogether! sourdough or a nutty cracked wheat bread is a good choice for the bread. For a light supper, serve with a green salad, and add a cup of soup if you like. Adapted from fields of greens cookbook.

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Steps

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Heat 1 / 2 tbls.

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Of the olive oil in a medium saute pan , add the onion and a sprinkling of salt and pepper.

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Saute over medium heat for about 5 minutes , until soft.

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Move the onion to a bowl.

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Heat the remaining oil in the pan.

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Add the mushrooms , 1 / 4 teaspoons salt , and a few grinds of pepper.

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Sear the mushrooms over high heat until golden and a little crisp around the edges , adding a little more water to the pan as they finish cooking , to loosen the yummy pan juices.

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Add the mushrooms to the onions and toss together with the parsley.

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Put the sliced bread on a cutting board and brush each slice lightly with the mustard.

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Pile the mushrooms and onions on two of the slices , using the palm of your hand to press them onto the bread , then sprinkle on the cheese.

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Press the other two slices on top , then brush or spread the top with butter.

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Place the sandwiches buttered side down in a heated skillet or on a griddle , then brush or spread the top side with the butter.

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Cover.

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Ingredients

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extra virgin olive oil, red onion, salt, fresh ground black pepper, white mushroom, italian parsley, sourdough bread, dijon mustard, fontina cheese, unsalted butter