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Grilled Mushroom and Cheese Sandwich


Grilled Mushroom and Cheese Sandwich Recipe

Grilled Mushroom and Cheese Sandwich

Photo and Recipe: Diana Rattray
This great tasting sandwich is easy to prepare, and it's a nice change from the everyday grilled cheese sandwich. I love the fontina on this sandwich, but you could use a Gruyere or other melting cheese.

Prep Time: 5 minutes

Cook Time: 6 minutes

Total Time: 11 minutes

Yield: Makes One Sandwich


  • 2 to 3 large mushrooms, cleaned and sliced
  • 2 teaspoons butter, plus more for buttering the bread
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon balsamic vinegar
  • 2 slices sourdough bread, or your favorite crusty bread
  • thinly sliced fontina cheese, about 1 ounce
  • freshly ground black pepper


In a small skillet or saute pan over medium heat, melt 2 teaspoons of butter. Add the sliced mushrooms, dried sage leaves, and balsamic vinegar. Cook, stirring, until mushrooms are golden brown.

Heat a panini grill, grill pan, griddle, or skillet.

Arrange the fontina cheese slices over one slice of bread. Top with the mushroom mixture. Sprinkle with freshly ground black pepper. Top with the remaining slice of bread. Butter the top lightly. Flip over and place on the hot grill or griddle. Lightly butter the top of the sandwich. Cook for about 2 minutes, or until the bottom is browned and the cheese is beginning to melt, then flip it over to brown the other side.

Makes 1 sandwich.

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