Recipe by Chef Kate
A great sandwich from the Zuni Cafe.
Top Review by COOKGIRl
Yummy combination! I used fresh purple sage from the garden. Next time I would skip flattening the sandwiches as they brown. I also think I would prefer another type of bread but which I don't know-have to ponder that one...? The sage/olive oil infusion was brilliant! I never would have thought of that! Reviewed for Veg Tag/September.
- 3 tablespoons extra virgin olive oil (plus a few drops for the pan)
- 12 sage leaves, fresh, chopped
- 1⁄2 teaspoon fresh ground black pepper
- 4 ounces Fontina cheese, rind removed and coarsely grated
- 4 slices country white bread
Directions See How It's Made
- 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.
- 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.
- 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 distribute the sage and pepper evenly.
- 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 you don't burn the sage or pepper.
- Remove the sandwiches to a cutting board, and cut each in half or in quarters.
- Serve immediately.