Traditional recipes

Fontina Grilled Cheese

Fontina Grilled Cheese

Fontina melts beautifully in this grilled cheese

MariaKovaleva/Shutterstock

Panera Bread used to serve a popular grilled cheese sandwich that used four cheeses, including a creamy, sharp fontina. The chain discontinued the menu item, but you can make one using similar ingredients at home for a copycat version.

5 m

(prepare time)

5 m

(cook time)

Ingredients

  • 2 slices ½ inch thick white bread
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon mayonnaise
  • 1 slice monterey jack
  • 2 slices fontina cheese
  • 1 slice sharp white cheddar

Nutritional Facts

Servings1

Calories Per Serving792

Folate equivalent (total)74µg18%

Riboflavin (B2)0.5mg38.2%


    • 16 slices 16 slices cocktail pumpernickel bread
    • 1/4 cup ¼ cup tarragon Dijon mustard
    • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
    • 16 pieces 16 baby spinach leaves
    • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
    • 1 pinch Kosher salt, freshly ground pepper
    • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
    1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
    2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
    3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
    4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

      • 16 slices 16 slices cocktail pumpernickel bread
      • 1/4 cup ¼ cup tarragon Dijon mustard
      • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
      • 16 pieces 16 baby spinach leaves
      • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
      • 1 pinch Kosher salt, freshly ground pepper
      • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
      1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
      2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
      3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
      4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

        • 16 slices 16 slices cocktail pumpernickel bread
        • 1/4 cup ¼ cup tarragon Dijon mustard
        • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
        • 16 pieces 16 baby spinach leaves
        • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
        • 1 pinch Kosher salt, freshly ground pepper
        • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
        1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
        2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
        3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
        4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

          • 16 slices 16 slices cocktail pumpernickel bread
          • 1/4 cup ¼ cup tarragon Dijon mustard
          • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
          • 16 pieces 16 baby spinach leaves
          • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
          • 1 pinch Kosher salt, freshly ground pepper
          • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
          1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
          2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
          3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
          4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

            • 16 slices 16 slices cocktail pumpernickel bread
            • 1/4 cup ¼ cup tarragon Dijon mustard
            • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
            • 16 pieces 16 baby spinach leaves
            • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
            • 1 pinch Kosher salt, freshly ground pepper
            • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
            1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
            2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
            3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
            4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

              • 16 slices 16 slices cocktail pumpernickel bread
              • 1/4 cup ¼ cup tarragon Dijon mustard
              • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
              • 16 pieces 16 baby spinach leaves
              • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
              • 1 pinch Kosher salt, freshly ground pepper
              • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
              1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
              2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
              3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
              4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

                • 16 slices 16 slices cocktail pumpernickel bread
                • 1/4 cup ¼ cup tarragon Dijon mustard
                • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
                • 16 pieces 16 baby spinach leaves
                • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
                • 1 pinch Kosher salt, freshly ground pepper
                • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
                1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
                2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
                3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
                4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

                  • 16 slices 16 slices cocktail pumpernickel bread
                  • 1/4 cup ¼ cup tarragon Dijon mustard
                  • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
                  • 16 pieces 16 baby spinach leaves
                  • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
                  • 1 pinch Kosher salt, freshly ground pepper
                  • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
                  1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
                  2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
                  3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
                  4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

                    • 16 slices 16 slices cocktail pumpernickel bread
                    • 1/4 cup ¼ cup tarragon Dijon mustard
                    • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
                    • 16 pieces 16 baby spinach leaves
                    • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
                    • 1 pinch Kosher salt, freshly ground pepper
                    • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
                    1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
                    2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
                    3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
                    4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.

                      • 16 slices 16 slices cocktail pumpernickel bread
                      • 1/4 cup ¼ cup tarragon Dijon mustard
                      • 2 cups 8 ounces Fontina cheese, grated (about 2 cups)
                      • 16 pieces 16 baby spinach leaves
                      • 1/2 piece ½ sweet-tart apple (such as Pink Lady), thinly sliced
                      • 1 pinch Kosher salt, freshly ground pepper
                      • 1/4 cup ¼ cup (½ stick) unsalted butter, room temperature
                      1. Spread 8 slices of bread with mustard top with half of cheese, then spinach, and apple slices. Season with salt and pepper and top with remaining cheese and bread butter tops.
                      2. Heat a large skillet over medium. Working in 2 batches, cook sandwiches, butter side down, pressing firmly, until underside is toasted , about 2 minutes.
                      3. Butter tops, turn, and cook until second side is toasted and cheese is melted, about 2 minutes. Transfer sandwiches to a wire rack and let cool slightly (this will keep the cheese from squeezing out when you slice them). Cut each sandwich in half on a diagonal.
                      4. Do Ahead: Grilled cheese can be cooked 2 hours ahead. Store uncovered at room temperature. Reheat in a 350° oven.


                      Watch the video: Μπουγιουρντί σε πήλινο με 4 τυριά. Foodaholics (December 2021).