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5 (3)

Sandwiches, Vegetarian

Fontina and sage grilled cheese

Fontina and sage grilled cheese
Los Angeles Times

A grilled cheese sandwich is an ode to childhood, a purist's dream and an archetypal comfort food all at once. Just three mundane ingredients and a few minutes should be all it takes to create something downright sublime, right? So ... Read more

Total time: About 20 minutes, plus pressing time for the sandwiches | Makes 2 sandwiches
  • 3 tablespoons best-quality olive oil, plus a few drops for the pan
  • 1 dozen fresh sage leaves, chopped (about 1 tablespoon)
  • 1/2 teaspoon freshly ground black pepper
  • 4 ounces Fontina cheese, rind removed and coarsely grated
  • 4 slices country white bread

Step 1In 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.

Step 2Place 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.

Step 3Use 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 try to distribute the sage and pepper evenly over the bread.

Step 4Heat 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 that you don't burn the sage or pepper.

Step 5Remove the sandwich to a cutting board and cut it in half or in quarters. Serve immediately.

Note: Adapted from "The Zuni Cafe Cookbook" by Judy Rodgers.

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