Fontina & Mushroom Grilled Cheese
Ingredients:
2–3 oz Daneko Fontina, sliced or shredded
2 slices sourdough bread
½ cup brown mushrooms (cremini), thinly sliced
1 garlic clove, minced (optional)
1 tbsp butter, plus more for grilling
1 tsp fresh rosemary, chopped (optional: plus more for garnish)
Salt and black pepper, to taste
Directions:
In a skillet, melt butter over medium heat. Add mushrooms, rosemary, and garlic. Season with salt and pepper. Sauté until tender and golden, about 6–8 minutes. Set aside.
Lightly brush the outside of each bread slice with olive oil or butter. On the inside of one slice, layer half the Fontina, the mushroom mixture, and the remaining Fontina. Top with the second slice of bread.
Preheat your indoor grill or sandwich press. Place the sandwich on the grill and close the lid gently. Cook for 3–5 minutes, or until the bread is golden and crisp and the cheese is melted.
Serve warm, top with rosemary, and enjoy!