Fontina with Black Trumpet Mushrooms and Truffle Fondue

• 2 ounces dried black trumpet mushrooms
• 1 teaspoon extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1 teaspoon chopped garlic
• 1 teaspoon chopped fresh rosemary
• 1 tablespoon unsalted butter
• 16 slices fontina cheese
• 8 slices Pullman white bread
• 4 teaspoons white truffle fondue, or a light drizzle of truffle oil

1. Soak the dried mushrooms in lukewarm water for about 30 minutes, until fully reconstituted.
2. Drain and with your hands, squeeze to remove as much water as possible.
3. Transfer to a large plate or surface to air-dry.
4. Heat the oil in a medium skillet until hot, add the mushrooms, and season with salt and pepper.
5. Saute for about 2 minutes, then add the garlic and rosemary, and saute for another minute.
6. Add the butter and stir until fully incorporated, making sure not to brown the butter too much.
7. Remove from the heat and set aside.
8. Preheat a sandwich press according to the manufacturers specifications (see Note).
9. Place 2 slices of fontina on each of 4 slices of bread and spread the truffle fondue evenly on top of the cheese (or drizzle lightly with truffle oil).
10. Top with the mushrooms and the other 2 slices of fontina.
11. Close the sandwiches and place in the sandwich press (no need to butter the press or the bread).
12. Close the lid and apply slight pressure.
13. Cook without disturbing for 5 to 8 minutes.
14. Open the press and check for color and temperature: the cheese should be melted and the bread golden.
15. If the bread is sticking to the press, allow it to cook for a bit longer and it will unstick itself.
16. If the press seems to generate more heat on the bottom, flip the sandwich halfway through to ensure even cooking (making sure the ridges in the bread line up).
17. Once cooked, remove, cut into halves, and serve.
18. If you dont have a sandwich press, you can grill the sandwiches in a hot skillet.
19. Brush the outside of the sandwich with a little olive oil and place in the hot pan over medium-high heat.
20. Press the sandwich by placing another heavy pan on top and reduce the heat to medium-low.
21. When the bottom of the sandwich is golden and crusty, and the cheese has started to melt, flip the sandwich and grill on the other side.

mushrooms, extravirgin olive oil, kosher salt, garlic, rosemary, unsalted butter, fontina cheese, white bread, truffle oil

Taken from www.epicurious.com/recipes/food/views/fontina-with-black-trumpet-mushrooms-and-truffle-fondue-377001 (may not work)