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
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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