Baked Italian Fontina Cheese and Herb Dip KeepRecipes Your Universal
1 Prepare the ingredients: Wash and dry the fresh produce. Peel and thinly slice the shallot. Cut off and discard any rind from the cheese; thinly slice the cheese. Pick the mint leaves off the stems; discard the stems. Pit the peach; thinly slice into wedges. Cut the cucumber into ¼-inch-thick rounds.
Recipe Heirloom Tomato & Fontina Grilled Cheese Sandwiches with Dijon
Step 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.
Fontina & Bacon Grilled Cheese Fontina Cheese, Grilled Cheese Recipes
Place the tops and bottoms on the griddle butter-side down and cook until the bread gets brown and crusty, and the cheese begins to melt, 5 to 7 minutes. When the cheese is nice and melty, flip the tops onto the bottoms so the cheese is on the inside. Give each sandwich a press, flip over and cook for 1 to 2 minutes more.
Recipe Fontina & Preserved Lemon Grilled Cheese Sandwiches with Endive
Arrange bread slices on work surface. Spread with butter on both sides, covering well. Top one slice of the bread with 4 slices of cheese and layer tomatoes and basil on top. Crown with second slice of bread. Place a skillet over medium heat, adding a little more butter. Place the sandwich into the skillet, and watch carefully for the cheese to.
Recipe Fontina & Pesto Grilled Cheese Sandwiches with Maitake
Let it cook undisturbed for at least a minute. Uncover and check to see if the bottom slice of bread has browned. Let cook until golden brown, usually about 3 minutes on medium heat. Press down slightly on the top slice to help the cheese stick to both slices. Use a thin spatula to carefully flip the sandwich over.
Grilled Fontina Cheese Sandwich with Bacon & Arugula Sandwiches
Cover the pan. Add enough butter to coat the bottom of the pan. Then, add the sandwich, and COVER the skillet. The lid will trap steam in the pan, helping melt the cheese as the bread toasts. Cook for 2 to 3 minutes, or until the bread is golden brown. Flip and cook, covered, on the second side.
Grilled Fontina Cheese and Mushroom Sandwich
Directions. Sandwich the slices of cheese between 2 slices of bread. Preheat a skillet, and melt 1 tablespoon butter over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon mayo and cook until light golden brown, about 4-6 minutes. Flip the sandwich, (add more butter to the pan if needed) and cook the other side.
Herbed Fontina Grilled Cheese The Original Dish
Place the second slice of bread on top, mayo/butter side up. Cook the sandwich for 3 to 4 minutes on one side, or until it's golden brown and crispy. Using a spatula, carefully flip the sandwich over and cook the other side for another few minutes, or until it's also golden brown and the cheese inside has melted.
Fontina Grilled Cheese with Braised Short Rib & Brandied Fig Jam
If it's browning too quickly, remove remove from the stove to cool down a bit and lower heat. Flip, 3 minutes - Turn the sandwich over, and cook the other side for 3 minutes or until the bread is golden and the cheese is melted. Devour - Transfer to cutting board. Cut in half in one swift motion. Admire cheese pull.
Juicy steak grilled cheese sandwich! Gourmet Sandwiches, Panini
Corned Beef Grilled Cheese. Simply Lakita. This hearty sandwich is made with corned beef, Swiss cheese, caramelized onions, and buttery toasted rye bread. It's delicious on it's own but would be great with a bag of potato chips and a pickle, too. Get the Corned Beef Grilled Cheese recipe at Simply Lakita. 14.
Recipe Fontina & Basil Grilled Cheese Sandwiches with Summer Stone
Step 3. Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with.
Grilled Cheese Sandwich with fontina cheese Belmorso Italian Gourmet
Mix the cream cheese, chives and green onions until combined; season lightly with salt. Spread on two slices of the bread. Layer the Fontina cheese on top and close the sandwich. Mix together the mayonnaise and Parmesan and spread on the outside of each slice of bread. Place in the skillet for 3 to 5 minutes per side, until golden brown and melty.
Fontina & Leek Grilled Cheese Sandwiches with Romaine, Cucumber
This Italian cheese ranges in texture from semi-soft to hard: Young fontina is better for grilled cheese, as it's softer and smoother in texture, resulting in a sweet and creamy melt. Aged fontina tends to be harder and more complex in flavor. SHOP CHEESE KNIVES. 6.
Fontina Grilled Cheese
Preheat a skillet, and melt 1 tablespoon butter over medium-low heat. Spread or brush the outside of the sandwich with 1 tablespoon mayo and cook until light golden brown, about 4-6 minutes. Flip.
Grilled Fontina, pear and caramel sandwich from The Cheese Plate
Grill for about 2 minutes, turning bread 1/4 turns for nice grill marks. Layer half the slices (on the ungrilled side) with cheese. Add other fillings if you like. Top with remaining slices to make a sandwich. Turn off heat on half the grill. Place sandwiches on unheated part and grill for 6-9 minutes.
Herbed Fontina Grilled Cheese The Original Dish
1 loaf of multigrain bread, cut into 8 thick slices. 12 ounces of fresh blackberries. 12-15 fresh basil leaves, chopped. 6-8 ounces of fontina cheese, sliced. 2 tablespoons olive oil. In a large bowl, mash blackberries with a fork (be careful - they will splatter!) and stir in chopped basil. Heat an electric griddle or large skillet over.
