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Fontina and sage grilled cheese

Time 20 minutes
Yields Makes 2 sandwiches
Fontina and sage grilled cheese
(Los Angeles Times)
1

In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.

2

Place the cheese, divided evenly, on two slices of bread. Take care to bring the cheese all the way to the edge of the crust. Top each with a second slice of bread and press flat. Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes.

3

Use a pastry brush to spread the sage oil lightly on both sides of the sandwiches. Make sure you go all the way to the edges, and try to distribute the sage and pepper evenly over the bread.

4

Heat a cast-iron pan or griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel. Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about 2 to 3 minutes per side. Keep the heat low so that you don’t burn the sage or pepper.

5

Remove the sandwich to a cutting board and cut it in half or in quarters. Serve immediately.

Adapted from “The Zuni Cafe Cookbook” by Judy Rodgers.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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