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Categories:Viewed: 13 - Published at: 2 years ago
Ingredients
- 1 tablespoon extra-virgin olive oil, plus some for drizzling
- 1 tablespoon butter
- 1 medium onion, chopped
- 8 thin slices of a large loaf of crusty, chewy Italian bread
- 1 pound fontina, shredded or sliced
- 2 tablespoons chopped fresh sage
- 1 red skinned ripe pear, thinly sliced
Method
- Preheat a large grill pan or griddle over medium to medium high heat.
- Preheat a small skillet over medium to medium high heat.
- Add 1 tablespoon of oil and butter to the small skillet.
- Add onion to the melted butter and oil.
- Saute the onion, stirring frequently, 10 to 12 minutes or until onions are caramel colored and soft.
- Build sandwiches: spread 1/4 of the onions on each of 4 slices of bread.
- Top onions with a thin layer of fontina and sprinkle with chopped sage.
- Add a thin layer of pears to each sandwich, then more fontina and the top slice of bread.
- Drizzle the sandwiches with extra-virgin olive oil.
- Place drizzled side down and arrange the sandwiches on hot grill or griddle.
- Drizzle opposite side of each sandwich with oil and weigh the sandwiches with foil wrapped bricks or with a heavy skillet, weighted with a sack of flour or canned goods.
- Press sandwiches 2 or 3 minutes on each side and serve immediately.
