Tuesday, October 30, 2007

Grilled Fontina Cheese and Rapini Sandwich

Grilled Fontina Cheese and Rapini Sandwich
Duskie Estes and John Stewart

2 bunches rapini
3 Tablespoons olive oil
½ red onion, julienned
2 cloves garlic, thinly sliced
Chili flakes  
Kosher salt
8 slices rustic bread, ½-inch thick
12 ounces fontina, thinly sliced
4 Tablespoons butter, softened  


Blanch rapini in a large sauce pot of salted boiling water, about 2 minutes, then strain. Heat oil in a large skillet over medium high heat. Add the onion and garlic, and sauté until golden and fragrant. Remove from heat and add the strained rapini. Return to the heat and add the chili flakes and salt. Mound 4 slices of bread with the rapini, top with cheese and remaining slices of bread. Rub butter on the outsides of the bread and saute in a large skillet over medium heat until golden on both sides and cheese is melted, about 3 minutes per side.

  Adapted by StarChefs.com

  Yield: 4 Servings

Prep time: 7 minutes

Cook time: 10 minutes

  Round Out the Meal:
With thinly sliced roasted potatoes sprinkled with salt and malt vinegar.

  Kid Friendly:
Omit chili flakes.

  Wine Pairing:
A Syrah such as Peterson.

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