Best Fontina Grilled Cheese Sandwiches Wfig Jam For Recipes

Fontina & Sage Grilled Cheese image

Provided by Chef Kate

Time 20m

Yield 2 serving(s)

Number Of Ingredients 5

3 tablespoons extra virgin olive oil (plus a few drops for the pan)
12 sage leaves, fresh, chopped
1/2 teaspoon fresh ground black pepper
4 ounces Fontina cheese, rind removed and coarsely grated
4 slices country white bread

Steps:

In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.
Place the cheese, divided evenly, on two slices of bread. Take care to bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat.
Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.
Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges and distribute the sage and pepper evenly.
Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel.
Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side.
Keep the heat low so you don't burn the sage or pepper.
Remove the sandwiches to a cutting board, and cut each in half or in quarters.
Serve immediately.

Fontina Grilled Cheese Sandwiches w/Fig Jam for 2 image

Provided by C G @Celestina9000

Categories Sandwiches

Number Of Ingredients 9

4 slice(s) rustic white bread (i baked my own)
1/2-1 tablespoon(s) dark aged balsamic vinegar, approximately (trader joe's brand-red label)
3 tablespoon(s) fig jam (i like trader joe's brand)
2 slice(s) fontina cheese
1 tablespoon(s) olive oil
1 tablespoon(s) butter (not margarine)
OPTIONAL INGREDIENTS:
- pancetta, prosciutto, bacon strips or tempeh bacon
- mixed greens, arugula, etc.

Steps:

Combine the balsamic vinegar with the fig jam. Divide and spread the jam mixture on two slices of bread.
Add the fontina cheese slices (or grate the cheese) on top of the jam. If using the pancetta or other meat option and the lettuce, add it now to the sandwiches.
Place the other slice of bread of top of each sandwich.
Heat up a skillet on medium heat. Add the butter, olive oil or a little of both.
Brown the sandwiches on each side about 3-4 minutes or until golden brown.
Remove sandwiches to a cutting board. Cut in half or quarters and enjoy.

William-Sonoma's Grilled Fontina Sandwiches With Prosciutto and image

Provided by KellyMac6

Time 22m

Yield 6 serving(s)

Number Of Ingredients 5

8 tablespoons unsalted butter
12 slices firm white bread (french, sourdough, brioche, or challah)
3/4-1 lb Fontina cheese, sliced
6 slices prosciutto
1 ripe pear, such as Bartlett

Steps:

First, clarify the butter: Melt the butter in a small, heavy saucepan over very low heat, watching carefully so it does not burn. Remove from the heat and let stand briefly.
Using a spoon, skim off and discard the foam from the surface.
Carefully pour off the clear yellow liquid into a bowl.
Discard the milky solids left behind in the pan.
Lay 6 slices of the bread on a work surface and top evenly with the cheese, 1 slice of prosciutto and the pear slices. Top with the remaining bread.
Brush a wide sauté pan or stovetop grill pan generously with the clarified butter and warm over medium heat.
When it is hot, place as many sandwiches as will fit in the pan without crowding and weight them down with a pan lid.
Cook until the bottoms are golden brown, about 4 minutes.
Adding more butter as needed, carefully flip the sandwiches, replace the lid, and cook on the other side until golden brown, about 4 minutes more. The cheese will have melted.
Remove the sandwiches from the pan and keep warm.
Repeat with the remaining sandwiches.
Cut each sandwich in half and serve warm.