Your Life A to Z Recipe: Wednesday February 4th, 2015 - Grilled Fontina Sandwich with Shiitakes & Truffled Arugula By Chef Chuck Wiley

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 Grilled Fontina Sandwich with Shiitakes & Truffled Arugula

 Yield: 4 servings


1 Tbsp Olive oil

½ lb Shiitake mushrooms, washed, stems removed and thickly sliced

As needed Kosher salt & freshly ground black pepper

1 clove         Garlic, chopped

2 tsp         Lemon juice & zest

1-1/2 cups Arugula, stems removed if necessary

¼ cup         Basil leaves cut in ribbons

½ tsp         Truffle oil

8 slices Sourdough bread

4 Tbsp         Butter, softened to room temperature

½ lb Danish fontina, sliced 1/4” thick (need 8 nice slices)

3-4 each Oven-Dried Tomatoes (recipe follows)


1. Heat a 10” sauté pan over medium heat and add the oil and mushrooms. Season with salt and pepper and sauté until mushrooms 2-3 minutes. Add the garlic and continue to cook until mushrooms are tender and golden brown; about 4-5 minutes more. Add the lemon juice and zest and set aside. 

2. Combine the arugula and basil in a small mixing bowl, drizzle with the truffle oil and a few grains of salt; toss well and set aside. 

3. Preheat an electric griddle to 350 degrees. Lay the bread out on a cutting board and spread each slice with a thin layer of butter on both sides. Lay the bread out on the hot griddle and cover each piece of bread with a slice of fontina. 

4. Divide the mushrooms between 4 slices of the bread and top with the tomatoes. Make a nice pile of watercress / basil on top of the mushrooms and close the sandwich, pressing down with a spatula. Cook until the bread is golden and crusty; flip over and cook the other side the same way. Cut into halves and serve.

Oven-Dried Tomatoes

4-6 each Roma tomatoes, cored and cut in quarters

1/2 Tbsp Red wine vinegar

1/2 Tbsp Extra virgin olive oil

1 clove Garlic, chopped

1 tsp Fresh thyme, chopped

To taste Kosher salt and freshly ground black pepper


1. Pre-heat oven to 220 degrees. Gently combine all ingredients in a mixing bowl, place on a baking sheet pan fitted with a wire rack.

2. Roast for 2 hours or so, rotating pan as needed and adjusting heat (you may need to crack open the oven door during the process to ensure even cooking). Tomatoes should be shriveled but still soft.