Mini Sage-and-Fontina Grilled Cheese Sandwiches
This recipe makes 32 servings with 230 calories, 8g of protein, and 7g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. A mixture of x 1/2-inch bread, parmesan cheese, butter, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Melt butter in small saucepan over mediumheat; sprinkle with salt.
Pour half ofbutter into small bowl and reserve.
Addchopped sage to remaining melted butter insaucepan; stir over medium heat 30 seconds.
Arrange 8 bread slices on worksurface.
Brush top side with all of meltedsage butter. Divide Fontina cheese amongbread slices; sprinkle Parmesan over each,dividing equally.
Sprinkle with freshlyground black pepper. Top with remaining8 bread slices, pressing to adhere.
Brushtop side of sandwiches with some ofreserved plain melted butter. Press 4 wholesage leaves atop each sandwich to adhere.
Heat 2 heavy large skillets over mediumheat.
Place 4 sandwiches, sage-leaf sidedown, in each skillet and cook until goldenbrown on bottom, 4 to 5 minutes.
Brush topof sandwiches with remaining plain meltedbutter; turn sandwiches over and cook untilgolden brown on bottom and cheese melts,about 4 minutes.
Transfer sandwiches,sage-leaf side up, to cutting board.
Cuteach sandwich into 4 pieces (each minisandwich should contain 1 whole sageleaf).
Transfer to platter and serve.