Fontina & Rapini Grilled Cheese Sandwiches
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.
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- 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
- 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
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