Two Italian cheeses (Fontina and Parmesan) lend an Italian flair to these tiny sandwiches. Brushing the bread with sage-infused butter and topping each sandwich with a sage leaf adds flavor—and visual appeal.
Ingredients
Makes 32
Step 1
Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan; stir over medium heat 30 seconds.
Step 2
Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere.
Step 3
Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
Nutrition Per Serving
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Reviews (3)
Back to TopAdding the leaf made this so much more fun and visually stimulating! I also love that they're little and bite sized! I have a grilled cheese blog check it out if you'd like more exotic grilled cheese recipes! http://grilledcheesesocial.blogspot.com/
mackenzie727
new york, new york
6/4/2010
Yes, it was a good combo. Love fried sage leaves. I made it for two people, so quartered the recipe. The amount of cheese and butter called for wasn't enough. Used probably half again as much cheese and butter. IMO, a grilled cheese sandwich should be done--start to finish--in about five minutes. Just make note of the ingredients; you'll know what to do with them without spending time trying to make sense of which top of which slice of bread the recipe is talking about. Also, 4-5 minutes per side?? If you want to burn the bread beyond recognition, maybe! Two minutes on the first side, about a minute and 20-30 seconds after you flip it over.
Anonymous
Los Angeles
5/1/2010
I made this on a panini press and served for dinner with a butternut squash soup--my husband ate 2 1/2 sandwiches (whole ones, although I did cut into fourths like the picture and they came out perfectly) and said they were the best grilled cheese ever. I would have upped the sage a little for me, but I think most people would find the flavor balance perfect as is. Yummy!
EatMoreArugula
3/10/2010
