Who says grilled cheese has to be made with white bread and orange cheese? In this simple spin on the classic sandwich, rich fontina cheese melts deliciously with sautéed mushrooms and pesto on crisp sourdough bread.
Treat yourself to this grown-up grilled cheese sandwich. Adventurous kids will want one, too!
1 tablespoon organic butter
4 large button or cremini mushrooms, sliced
4 large slices sourdough bread
1/4 cup prepared pesto
4 ounces fontina cheese, sliced
Pinch of salt
A few grindings of black pepper
1. Heat the butter in a large nonstick skillet over medium heat. Add the mushrooms and cook until soft, about 5 minutes.
2. Meanwhile, spread the top of 2 bread slices with the pesto. Arrange the cheese and cooked mushrooms over the pesto. Sprinkle with salt and pepper and cover with the remaining 2 bread slices. Cook in the same skillet until the cheese melts and the bread is golden, 3 to 4 minutes per side.
Makes 2 sandwiches.
Adapted from Fresh Choices, by David Joachim and Rochelle Davis (Rodale Press, 2004).