Name: Grilled Fontina, Mushroom, and Arugula Sandwiches
Yield: Makes 4 servings
Ingredients: 6 tablespoons (about) olive oil; 1 teaspoon minced fresh rosemary; 4 very large portobello mushrooms, stemmed, dark gills removed, caps thinly sliced; 8 1/2-inch-thick slices country white bread (each about 3x6 inches); Dijon mustard (optional); 8 ounces Fontina cheese, thinly sliced; 2 bunches arugula or 1 bunch trimmed watercress

"Years ago, I was working on a client at my hair salon when we realized that our conversations always led to food," writes Sandy Ercolano of Ridgewood, New Jersey. "She happened to be taking classes at a local cooking school and suggested that I come along. After one class, I was hooked. Now, in addition to running the salon, I'm an instructor at that same school."

You don’t have to be a vegetarian to enjoy these delicious toasted sandwiches, which are skillet-grilled on the stovetop. For added visual appeal, finish in a ridged grill pan.

Recipe notes

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