Mushroom and Fontina Grilled Sandwich

Mushroom and Fontina Grilled Sandwich

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  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 4 people
  • Course: Main dishes


  • Olive oil: 2 tbsp
  • Balsamic Vinegar: 2 tbsp
  • Salt: 1/2 tsp
  • Portobello mushroom caps, stems removed: 4 large
  • Mayonnaise: 1/4 cup
  • Fresh rosemary, chopped: 1 tsp
  • Peasant bread: 8 slices
  • Italian fontina cheese: 8 slices
  • Baby arugula: 2 cups
  • Tomato, cut into 8 slices: 1 large
  • Red onion, thin slices:
  • Butter, melted: 1/2 cup

  1. Insert the grill plates in "open grill" mode. Turn the temperature on the upper and lower grill plates to 400ºF and preheat the grill.
  2. Whisk together the olive oil, vinegar, and salt in a small bowl. Brush both sides of the mushrooms with the oil mixture. Place the mushrooms on the grill and cook, turning frequently, until the mushrooms are tender, about 5minutes. Transfer to a cutting board. Let cool, then thickly slice the mushrooms.
  3. Combine the mayonnaise and rosemary in a small bowl. Brush the bottom sides of the bread with the mayonnaise mixture; layer with the mushrooms, Fontina, arugula, tomatoes, and onion. Top with the remaining bread. Brush the tops of each sandwich with some of the melted butter. Place the sandwiches on the grill and close the top plate to contact mode. Turn once, and cook until the bread is well-marked and the cheese is melted, about 5 minutes per side. Serve at once.

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