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Fontina & Rapini Grilled Cheese Sandwiches


Fontina & Rapini Grilled Cheese Sandwiches

Duskie Estes
Chef Duskie Estes was a vegetarian for more than 20 years. She and John may have earned the title “King & Queen of Porc” at the Aspen Food & Wine Grand Cochon last year, but she says this meatless sandwich is still “one of my all-time favorites.” Use a skillet without a wood or plastic handle. If the bread browns before the cheese is thoroughly melted, the chef suggests transferring the pan into the oven for a few minutes to finish.
Servings 4

Ingredients
  

  • 2 bunches rapini cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 3 cloves garlic peeled and sliced
  • A pinch of chili flakes
  • Kosher salt to taste
  • 8 slices rustic bread
  • ½ pound fontina cheese grated
  • 4 tablespoons soft butter

Instructions
 

  • Bring a pot of salted water to boil. Add the rapini, simmer 2 minutes, and drain. In a large sauté pan, heat the olive oil over medium-high, and sauté the rapini with the garlic and chili flakes. Season to taste with salt.
  • With the bread build four sandwiches filled with the rapini mixture and the cheese. Smear the top and bottom of each sandwich with butter. In a dry sauté pan over medium heat, cook the sandwiches until golden, about 3 minutes per side. Finish in a hot oven, if necessary
4