Best 2 Open Face Wild Mushroom And Fontina Sandwiches Recipes
Indulge in a culinary journey with our Open-Face Wild Mushroom and Fontina Sandwiches! These open-faced sandwiches are a delightful combination of earthy mushrooms, melted fontina cheese, and crusty bread. The wild mushrooms, sautéed in butter and herbs, add a savory depth of flavor, while the fontina cheese provides a rich and gooey texture. Served on toasted sourdough bread and garnished with fresh thyme, these sandwiches are a perfect blend of rustic charm and gourmet indulgence.
We've included two variations to cater to different dietary preferences and tastes. Our Classic Open-Face Wild Mushroom and Fontina Sandwiches offer a traditional take on this dish, while our Vegan Open-Face Wild Mushroom and Fontina Sandwiches provide a plant-based alternative without compromising on flavor. Both recipes are easy to follow and require minimal preparation, making them ideal for busy weeknight meals or casual get-togethers.
GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES
Categories Sandwich Mushroom Vegetarian Arugula Summer Grill/Barbecue Fontina Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- 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.
OPEN-FACE MUSHROOM SANDWICHES WITH PECORINO SALSA VERDE
There's something really satisfying that comes with making a meal over a live fire, no matter what's on the grate. Grilling king trumpet mushrooms turns them deeply savory and tender with a meaty bite. But if you can't find them, crimini mushrooms will also work just fine. The only condiment the grilled mushrooms need is Pecorino salsa verde, a tasty remix of a sauce I learned during my time as sous-chef at San Francisco mainstay Zuni Café. Pecorino Romano has an assertive flavor on its own, but tempered by herbs and olive oil it's the perfect accompaniment to grilled vegetables. This sandwich works great as a salad too: Just tear the grilled bread into smaller chunks, slice the grilled mushrooms in half, and toss in a bowl before serving.
Provided by Christian Reynoso
Categories Mushroom Shallot Vinegar Pepper Herb Vegetable Vegetarian Grill/Barbecue
Yield Makes 6
Number Of Ingredients 13
Steps:
- Special equipment
- Six-eight 10" metal skewers or bamboo skewers, soaked (optional)
- Pecorino salsa verde
- Toss shallots, vinegar, red pepper flakes, and black pepper in a small bowl to combine; lightly season with salt (the Pecorino will add some saltiness, so bear that in mind). Let sit 3 minutes.
- Meanwhile, very thinly slice Pecorino into tiles with a knife (irregular pieces are okay).
- Add Pecorino, herbs, and oil to pickled shallots and toss gently to combine. Taste and season with more salt if needed; set aside.
- Mushrooms and assembly
- Prepare a grill for medium-high heat; clean grate. Working one at a time, set mushrooms on their sides and slice lengthwise ¼" thick to make 3-4 planks per mushroom, depending their size. If your mushrooms are particularly small or you are using crimini, slice ½" thick and thread onto skewers to keep them from falling through grate.
- Using some of the oil, brush cut sides of mushrooms and transfer to a large bowl or arrange on a rimmed baking sheet if skewered. Lightly brush both sides of each slice of bread with remaining oil and transfer to a platter.
- Press each slice of bread down across grate for even contact and grill until browned with some lightly charred spots, about 2 minutes per side. The goal is a crunchy exterior with a still chewy center. Transfer bread back to platter.
- Brush grate to clean. If using a gas grill, turn heat down to medium. A charcoal grill should be at the tail end of medium-high and headed toward medium at this point, but wait a few minutes if needed. Grill mushrooms, turning halfway through and moving around as needed to avoid flare-ups, until golden all over with lightly charred edges, 6-8 minutes for small pieces and 8-10 minutes for large ones. Return to bowl (slide off of skewers if needed). Add Pecorino salsa verde and toss to combine. Spoon mushroom mixture over grilled bread.
Tips:
- Use a variety of mushrooms. This will give your sandwiches a more complex flavor. Some good choices include shiitake, maitake, and oyster mushrooms.
- Sauté the mushrooms until they are golden brown. This will help to bring out their flavor and give them a slightly crispy texture.
- Use a good quality fontina cheese. This cheese has a mild, nutty flavor that pairs well with the mushrooms.
- Toast the bread before assembling the sandwiches. This will help to keep the bread from getting soggy.
- Serve the sandwiches immediately. This is when they are at their best.
Conclusion:
Open-face wild mushroom and fontina sandwiches are a delicious and easy-to-make meal. They are perfect for a quick lunch or dinner, and they can be easily customized to your liking. So next time you are looking for a new sandwich recipe, give these open-face wild mushroom and fontina sandwiches a try.
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