Ingredients Jump to Instructions ↓

  1. 6 tablespoon(s) (about) olive oil

  2. 1 teaspoon(s) minced fresh rosemary

  3. 4 very large portobello mushrooms, stemmed, dark gills removed, caps thinly sliced

  4. 8 slice(s) sourdough/french bread

  5. Dijon mustard

  6. 8 ounce(s) Fontina cheese, thinly sliced

  7. 2 bunch(es) arugula or 1 bunch trimmed watercress

Instructions Jump to Ingredients ↑

  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.

  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.


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