Grilled Fontina Mushroom And Arugula Sandwiches Recipes

Steps:

• Spread pesto over four slices of bread. Layer with peppers, mozzarella cheese, goat cheese and arugula; top with remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat 3-4 minutes on each side or until golden brown and cheese is melted.

Steps:

• Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper.
• Brush 1 side of bread slices with remaining tablespoon olive oil. Turn over 4 slices, then divide mushroom mixture and cheese among them. Top with remaining slices, oiled sides up.
• Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

Steps:

• In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
• Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
• Stir in the fresh sage, if using.
• Put the mushrooms in a bowl and wipe out the pan.
• Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
• Put them, buttered-side down, on a work surface.
• Top the bread with the cheese and then the mushrooms.
• Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
• Heat the frying pan over moderately low heat.
• Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.