Emeril Lagasse Cookbook
Emeril Lagasse Cookbook
Fontina, Mushroom, Proscuitto and Truffle Grilled Cheese Sandwiches
Ingredients
1 cup grated fontina cheese
2 cups grated sottocennere cheese, or other truffled cheese
20 slices white sandwich bread
20 very thin slices proscuitto
10 thinly sliced crimini mushrooms
1/3 cup olive oil
Directions
  1. Combine the cheeses and set aside.
  2. Lay 10 slices of bread out on a clean surface. Carefully fold two slices of proscuitto onto the bread being sure that the ham does not reach over the edge of the bread.
  3. Lay between nine and twelve slices of mushroom over the proscuitto in one layer, and top with ¼ cup of the cheese.
  4. Place a piece of bread on top of the sandwich and brush with about 1 teaspoon of olive oil.
  5. Heat an Emerilware Square Grill Pan over medium heat and once hot, place two sandwiches, olive oil side down on the grill and use an Emerilware Cast-Iron Grill Pan Press to weigh the sandwiches down.
  6. Brush the exposed side of the sandwich with another teaspoon or so of olive oil. Use the grill on the other side to weight-down the sandwiches.
  7. Cook the sandwiches for 2½ to 3 minutes, or until golden brown grill marks have formed and the cheese is beginning to melt.
  8. Turn to the other side and cook for another, 2½ to 3 minutes, or until crispy and the cheese is melted.
  9. Remove from the grill and cut in half diagonally.
  10. Continue to cook the remaining eight sandwiches in the same manner.
  11. Serve each sandwich with a cup of Cream of Tomato Soup.
Yield: 10 sandwiches


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