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.
- 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
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.