Total time: About 20 minutes, plus pressing time for the sandwiches
Servings: Makes 2 sandwiches
This recipe is adapted from "The Zuni Cafe Cookbook" by Judy Rodgers.
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3 tablespoons best-quality olive oil, plus a few drops for the pan
1 dozen fresh sage leaves, chopped (about 1 tablespoon)
½ teaspoon freshly ground black pepper
4 ounces Fontina cheese, rind removed and coarsely grated
4 slices country white bread
In a small saucepan over low heat, heat the olive oil, sage and pepper until warm to the touch. Turn off the heat and let it infuse while you assemble the sandwiches.
Place the cheese, divided evenly, on two slices of bread. Top each with a second slice of bread and press flat. Lay a heavy or weighted cutting board on top of the sandwiches for 10 to 20 minutes. Use a pastry brush to evenly spread the sage oil lightly on both sides of the sandwiches.
Heat a griddle over low heat. Sprinkle with a few drops of olive oil, then rub it over the whole cooking surface with a paper towel. Add the sandwiches and cook, weighted with another heavy pan or a steak weight, until golden, about two to three minutes per side. Keep the heat low so that you don't burn the sage or pepper.
Each sandwich: 565 calories; 20 grams protein; 31 grams carbohydrates; 40 grams fat (14 saturated); 66 milligrams cholesterol; 804 milligrams sodium; 2 grams fiber.