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.
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Md Suhag
[email protected]I can't wait to try these sandwiches! They look delicious.
Najifa Khanom
[email protected]These sandwiches are perfect for a quick and easy lunch or dinner.
Siraj Munir
[email protected]I'm always looking for new vegetarian sandwich recipes and this one fits the bill perfectly.
Ibne Safayed Mahi
[email protected]These sandwiches are a great way to use up leftover mushrooms and arugula.
Sz BaLOch
[email protected]I found the recipe to be a bit confusing. I'm not sure if I did something wrong, but my sandwiches didn't turn out as pictured.
Mushfiqur Roni
[email protected]The sandwiches were good, but they weren't as flavorful as I was hoping. I think I would have liked them better if I had used a more flavorful cheese.
Nancy Solanus
[email protected]These sandwiches were a bit too greasy for my taste. I think I would have preferred them if I had grilled the mushrooms and arugula instead of sautéing them.
Y S Anandan Y S Anandan
[email protected]I made a few substitutions to the recipe and the sandwiches still turned out great. I used provolone cheese instead of fontina and I added some roasted red peppers.
Mason8
[email protected]I followed the recipe exactly and the sandwiches turned out perfectly. I would highly recommend this recipe to anyone.
abigail johnson
[email protected]The sandwiches were a bit messy to eat, but they were worth it. The flavors were amazing!
Ssss Ssss
[email protected]These sandwiches were easy to make and they turned out great! I will definitely be making them again.
Isaiah Hayden
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed these sandwiches. The fontina cheese and arugula helped to balance out the mushroom flavor.
JaVonte Fleming
[email protected]I made these sandwiches for lunch today and they were delicious! The fontina cheese was gooey and melted perfectly, and the mushrooms and arugula added a nice flavor contrast.
Foysal H
[email protected]These sandwiches were a hit at my last party! Everyone raved about the combination of flavors and textures.