MELTED CHEESE GOODNESS

Grilled Fontina, Mushroom, and Sage Sandwiches

Ingredients

3 tablespoons butter, 2 melted

1/2 pound mushrooms, cut into thin slices

1/4 teaspoon salt

1/8 teaspoon fresh-ground black pepper

4 teaspoons chopped fresh sage, or 1 1/4 teaspoons dried sage

8 slices from a large round loaf of country-style bread, or other bread

1/2 pound fontina, grated (about 2 cups)

Directions

1.      In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat. Add the mushrooms, salt, pepper, and dried sage, if using, 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.

2.      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.

3.      Heat the frying pan over moderately low heat. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

Focaccia Reubens

Recipe by Dennis Leary

                                                               © Squire Fox

Ingredients

One 1/2-pound green cabbage, thinly sliced (4 cups)

2 tablespoons cider vinegar

1 tablespoon sugar

1/2 teaspoon kosher salt

Four 4-by-6-inch pieces of focaccia, split

1/4 cup ketchup

1/4 cup mayonnaise

Eight 1/4-inch-thick slices of Gruyère cheese (4 ounces)

1/2 pound thinly sliced corned beef

2 tablespoons unsalted butter, softened

Directions

1.      In a large bowl, toss the cabbage with the vinegar, sugar and salt. Let stand at room temperature, tossing occasionally, until softened, about 30 minutes.

2.      Heat a panini press or griddle. Arrange the focaccia on a work surface, cut sides up. In a small bowl, combine the ketchup with the mayonnaise. Spread the dressing on the bottom halves of the focaccia. Set a slice of Gruyère on the dressing. Top with the corned beef, pickled cabbage and the remaining slices of Gruyère. Close the sandwiches and spread the outsides of the focaccia with the softened butter.

3.      Add the sandwiches to the press and cook over moderate heat until the cheese has melted and the focaccia is crisp and golden, about 6 minutes. Cut each sandwich in half and serve right away.

Make Ahead

The cabbage can be refrigerated for up to 2 days.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc