Grilled Fontina & Mushroom With Sage Sandwiches

• 3 tablespoons butter or 3 tablespoons margarine, 2 melted
• 12 lb button mushroom, cut into thin slices
• 14 teaspoon salt
• 18 teaspoon fresh ground black pepper
• 1 pinch red pepper flakes (optional)
• 4 teaspoons chopped fresh sage or 1 14 teaspoons dried sage
• 8 slices from a large round loaf country bread or 8 slices other crusty bread
• 12 lb fontina, grated (about 2 cups)

1. In a large nonstick frying pan, heat 1 tablespoon of the butter over moderate heat.
2. Add the mushrooms, salt, pepper, red pepper flakes (if using) and dried sage, and cook, stirring frequently, until golden brown, about 5 minutes.
3. Stir in the fresh sage, if using.
4. Put the mushrooms in a bowl and wipe out the pan.
5. Using a pastry brush, coat one side of 4 slices of the bread with half of the melted butter.
6. Put them, buttered-side down, on a work surface.
7. Top the bread with the cheese and then the mushrooms.
8. Cover with the remaining 4 slices of bread; brush the tops with the remaining melted butter.
9. Heat the frying pan over moderately low heat.
10. Add the sandwiches and cook, turning once, until golden, about 2 minutes per side.

butter, button mushroom, salt, ground black pepper, red pepper, fresh sage, country bread, fontina

Taken from www.food.com/recipe/grilled-fontina-mushroom-with-sage-sandwiches-332579 (may not work)