Grilled Fontina, Mushroom, and Arugula Sandwiches

Grilled Fontina, Mushroom, and Arugula Sandwiches
Grilled Fontina, Mushroom, and Arugula Sandwiches
"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I'm an instructor at that same school." You don’t have to be a vegetarian to enjoy these delicious toasted sandwiches, which are skillet-grilled on the stovetop. For added visual appeal, finish in a ridged grill pan.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 4 servings
Sandwich Mushroom Vegetarian Arugula Summer Grill/Barbecue Fontina Bon Appétit
  • 1 teaspoon minced fresh rosemary
  • Carbohydrate 34 g(11%)
  • Cholesterol 66 mg(22%)
  • Fat 40 g(62%)
  • Fiber 4 g(17%)
  • Protein 24 g(49%)
  • Saturated Fat 14 g(71%)
  • Sodium 780 mg(32%)
  • Calories 587

Preparation 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. 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. 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.

Preparation 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. 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. 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.

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