Fontina Panini with Mushrooms & Leeks
This “grilled cheese for grownups” features flavorful sautéed mushrooms, leeks, and thyme paired with nutty, creamy, meltingly luscious imported Fontina cheese.
- 1 TB butter divided
- 1/2 cup sliced leeks
- 1/2 cup sliced cremini mushrooms
- 1/2 tsp minced fresh thyme
- pinch salt & pepper
- 2 slices country bread
- 1/2 cup grated imported Fontina cheese
Add 1 tsp butter to a small skillet over medium heat, add leeks, mushrooms, thyme, salt, and pepper and sauté for 5-7 minutes or until softened and starting to brown.
Remove from pan to a small bowl and wipe pan clean.
Spread each slice of bread with 1 tsp butter on one side only.
Place cheese on one slice bread (buttered side down), top with sautéed mushroom mixture and 2nd slice of bread (buttered side up).
Return sandwich to the pan over medium heat for 2-3 minutes per side to toast bread and melt cheese.
Cut in half or quarters and serve.