Fontina, Mushroom, and Truffle Grilled Cheese Sandwiches

Staff Writer
Fontina, Mushroom, and Truffle Grilled Cheese Sandwiches
Fontina, Mushroom, and Truffle Grilled Cheese Sandwiches
Snapware

Fontina, Mushroom, and Truffle Grilled Cheese Sandwiches

Prosciutto, mushrooms, and truffled cheese make for an upscale version your childhood favorite grilled cheese sandwiches. Recipe courtesy of Emeril Lagasse, copyright Martha Stewart Omnimedia, Inc. Click here for more of Snapware’s Winter Warmup.

10
Servings
394
Calories Per Serving
Deliver Ingredients
Makes
10 sandwiches

Ingredients

  • 1 Cup grated fontina cheese
  • 2 Cups grated sottocenere cheese, or other truffled cheese
  • 20 slices white sandwich bread
  • 20 very thin slices prosciutto
  • 10 thinly sliced cremini mushrooms
  • 1/3 Cup olive oil

Directions

Combine the cheeses and set aside. Lay 10 slices of bread out on a clean surface. Carefully fold 2 slices of prosciutto onto the bread, making sure that the prosciutto does not reach over the edge of the bread. Lay between 9 and 12 slices of mushrooms over the prosciutto in 1 layer, and top with ¼ cup of the cheese. Place a piece of bread on top of the sandwich and brush with about 1 teaspoon of olive oil. Heat a grill pan over medium heat and once hot, place 2 sandwiches, olive oil side down on the grill. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use a grill press or another pan to weight the sandwiches. Cook the sandwiches for 2½ to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt. Turn to the other side and cook for another, 2½ to 3 minutes, or until crispy and the cheese is melted. Remove from the grill and cut in half diagonally. Continue to cook the remaining 8 sandwiches in the same manner.

Mushroom Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Mushroom Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.

Nutritional Facts

Total Fat
22g
34%
Sugar
4g
N/A
Saturated Fat
9g
44%
Cholesterol
49mg
16%
Protein
19g
39%
Carbs
29g
10%
Vitamin A
94µg
10%
Vitamin B12
0.6µg
9.4%
Vitamin B6
0.2mg
8.1%
Vitamin C
0.1mg
0.2%
Vitamin D
0.4µg
0.1%
Vitamin E
1mg
7%
Vitamin K
8µg
10%
Calcium
306mg
31%
Fiber
2g
10%
Folate (food)
48µg
N/A
Folate equivalent (total)
68µg
17%
Folic acid
12µg
N/A
Iron
2mg
13%
Magnesium
39mg
10%
Monounsaturated
9g
N/A
Niacin (B3)
4mg
22%
Phosphorus
301mg
43%
Polyunsaturated
2g
N/A
Potassium
259mg
7%
Riboflavin (B2)
0.4mg
21.6%
Sodium
951mg
40%
Thiamin (B1)
0.3mg
23.1%
Trans
0.3g
N/A
Zinc
2mg
17%