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Fontina & Mushroom Panini
At a Glance
- Prep
- 15 minutes
- Cook
- 10 minutes
- Total
- 15 min
- Servings
- 2.00 sandwiches, serving(s)
Categories
- sandwich
Cuisine
- American
Cooking Method
- pan fry
Difficulty
- Easy
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 2. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Fontina & Mushroom Panini brings together 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 in a practical dish for home cooking. It takes about 15 min to prepare and cook. It makes approximately 2 servings.
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Ingredients
- 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)
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Instructions
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.
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.
In my panini maker it's about 3-4 minutes for how I like it.
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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