You may also like
Categories:Viewed: 36 - Published at: 2 years ago
Ingredients
- 6 tablespoons (about) olive oil
- 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
Method
- 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.
- 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.
- 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.
