To go along with the fruity salad I had on Sunday night, I also made these sandwiches, made with fresh mushrooms and arugula from the farmer's market. It was okay. Pretty good. Nothing particularly exciting. Not nearly as good as some of the other grilled fontina sandwiches I've made. I would eat this again but I probably wouldn't make it again.
I recognize that they're a little toasty. Leave me alone. It was just one of those days.
Grilled Fontina, Mushroom, and Arugula Sandwiches
Bon Appetit, August 2001
6 tablespoons olive oil -- (about)
1 teaspoon minced fresh rosemary
4 very large portobello mushrooms -- stemmed, dark gills removed, caps thinly sliced
8 1/2 -inch-thick slices country white bread -- (each about 3x6 inches)
Dijon mustard -- (optional)
8 ounces Fontina cheese -- thinly sliced
2 bunches arugula or 1 bunch trimmed watercress
1. 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.
2. 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.
3. 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.