Grilled Fontina, Mushroom, and Sage Sandwiches

Ingredients

• 8 slices from a round loaf of bread country-style
• 3 tablespoons butter melted
• 2 cups fontina grated
• 4 teaspoons sage dried fresh chopped
• 0.1 teaspoon fresh-ground pepper black
• 0.5 pound mushrooms cut into thin slices
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• pastry brush

Directions

1. In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
2. Add the mushrooms, salt, pepper, and dried sage, if using, and cook, stirring frequently, until golden brown, about 5 minutes. Stir in the fresh sage, if using.
3. Put the mushrooms in a bowl and wipe out the pan.
4. Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
5. Put them, buttered-side down, on a work surface. Top the bread with the cheese and then the mushrooms. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
6. Heat the frying pan over moderately low heat.
7. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.
8. Wine Recommendation: A crisp, dry, Italian white--such as Soave, Frascati, or pinot grigio--will refresh your mouth after every bite of this flavorful sandwich.