Grilled Fontina with Artichokes and MushroomsRomulo Yanes
Recipe information
Total Time
25 min
Yield
Makes 4 sandwiches
Ingredients
2 tablespoons olive oil
1/2 pound mushrooms, thinly sliced
1 (6-ounce) jar marinated artichoke hearts, drained and sliced
8 (5- to 6-inch) slices country-style bread
1/2 pound Fontina, thinly sliced
Preparation
Step 1
Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper.
Step 2
Brush 1 side of bread slices with remaining tablespoon olive oil. Turn over 4 slices, then divide mushroom mixture and cheese among them. Top with remaining slices, oiled sides up.
Step 3
Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.
