Open Faced Wild Mushroom Fontina Sandwich Recipes

OPEN FACE WILD MUSHROOM AND FONTINA SANDWICHES

Steps:

• Stem shitake mushrooms. Cut all mushroons length-wise into 1/2 inch-thick slices. Heat olive oil in large nonstick skillet over medium-high heat. Add rosematy and stir 10 seconds, then add mushrooms. Sprinkle with salt and pepper. Saute until mushrooms begin to brown, about 10 minutes. Add shallots and thyme; stir 2 minutes. Add broth and boil until evaporated, about 30 seconds. Remove from heat. Season with salt and pepper. Preheat broiler. Place bread slices on baking sheet, broil until lightly toasted, about 1 minute per side. Divide cheese anong bread slices, covering completely. Broil until cheese melts, about 2 minutes. Rewarm mushrooms if necessary. Mix in parsley. Place toasts on plates. Spoon mushrooms over and serve.

GRILLED FONTINA, MUSHROOM, AND ARUGULA SANDWICHES

Steps:

• Heat 4 tablespoons oil in heavy large skillet over medium-high heat. Add rosemary and stir 30 seconds. Add mushrooms. Cover skillet and cook until mushrooms are tender, stirring often, about 8 minutes. Season mushrooms to taste with salt and pepper; transfer to plate. Wipe out skillet.
• Arrange 4 bread slices on work surface; spread with mustard, if desired. Top bread slices with cheese, then mushrooms and arugula, dividing equally. Top each with bread slice; press to compact. Brush tops lightly with oil.
• Heat reserved skillet over medium heat. Place sandwiches, oiled side down, in skillet. Brush tops lightly with oil. Cover and cook until golden on bottom, occasionally pressing with spatula, about 5 minutes. Turn sandwiches over. Cover and cook until golden on bottom and cheese is melted, about 5 minutes longer. Transfer sandwiches to plates; cut in half and serve.