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Fontina & Mushroom Panini

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“Grilled cheese for grown-ups is what this is. Sage makes a big difference, and so does grating the cheese--it helps the mushrooms "stick" in the sandwich.”
READY IN:
15mins
SERVES:
2
YIELD:
2 sandwiches
UNITS:
US

Ingredients Nutrition

  • 4 slices good sandwich bread (I prefer a whole grain country type loaf)
  • 1 cup shredded Fontina cheese (more or less to taste)
  • 1 cup sliced mushrooms
  • 1 tablespoon chopped fresh sage leaf (or 3/4 tsp dried)
  • salt and pepper
  • 3 tablespoons butter (divided use)

Directions

  1. Heat butter in a saute pan til very hot, then add mushrooms. You want them to brown some, but not to give off a lot of liquid. Add sage, salt and pepper, til soft, but not too limp. Set aside.
  2. Butter one side of bread slices, place two in pan, sprinkle with half of the cheese, top with mushrooms, sprinkle with the rest of the cheese, and top with bread, butter side up.
  3. In my panini maker it's about 3-4 minutes for how I like it.
  4. To cook in a pan---cook over medium low heat until the bread is toasty, turn (carefully!) and weight the sandwich with another pan (or press down with a spatula) til golden.

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