Grilled Fontina with Artichokes and Mushrooms

Ingredients for Grilled Fontina with Artichokes and Mushrooms

• 2 tablespoons olive oil

• 230g mushrooms, thinly sliced

• 1 (170g) jar marinated artichoke hearts, drained and sliced

• 8 (5- to 6-inch) slices country-style bread

• 230g Fontina, thinly sliced

How to make Grilled Fontina with Artichokes and Mushrooms

Heat 1 tablespoon oil in a 10-inch heavy skillet over moderately high heat, then sauté mushrooms, stirring occasionally, until tender and starting to brown, about 4 minutes. Add artichoke hearts and cook, stirring occasionally, 2 minutes. Season with salt and pepper.

Brush 1 side of bread slices with remaining tablespoon olive oil. Turn over 4 slices, then divide mushroom mixture and cheese among them. Top with remaining slices, oiled sides up.

Heat a dry 12-inch heavy skillet over moderate heat until hot, then cook sandwiches, pressing occasionally and turning over once, until bread is golden brown and cheese is melted, about 5 minutes total.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.