Fontina & Sage Grilled Cheese

"A great sandwich from the Zuni Cafe."
photo by Sharon123 photo by Sharon123
photo by Sharon123
Ready In:




  • 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.

Questions & Replies

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    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.
  2. AcadiaTwo
    This was something totally new to me. I never would have even thought about using sage in my grilled cheese sandwich before. I also loved how the Fontina cheese melted so perfectly. Thanks for posting! Made for Veg 'N Swap tag.
  3. rosslare
  4. Sharon123
    Wow, this was great! I love sage and grilled cheese sandwiches so this was a hit. Will definitely make again! Thanks Kate! Made for Zaar tag.


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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