For Sandwich
Fresh Sage Leaves — 12
Freshly Cracked Black Pepper — 1/2 tsp
Thick Cut Sourdough Bread — 8 slices
Grated Fontina Cheese — 4oz
Grated Gruyere Cheese — 4oz
For Seasonal Salad
Fresh Arugula — as needed
Truffle Oil — as needed
Sea Salt — to taste
Fresh Peaches — as needed
Thinly Sliced Prosciutto — as needed (optional)
Sandwich Prep:
Finely chop the sage and place in a small saucepan with olive oil and black pepper. Warm over low heat until fragrant and just warm to the touch. Remove from heat and let the flavors infuse while preparing the sandwiches.
Sprinkle the cheese evenly over four slices of bread, making sure to reach all the way to the edges. Top with the remaining slices of bread. For the best results, place a heavy wooden cutting board on top and let rest for 20 minutes.
Preheat a griddle or large cast iron pan over low-medium heat. Using a pastry brush, lightly coat both sides of each sandwich with the sage oil, making sure to distribute the sage and pepper evenly. Lightly oil the cooking surface, wipe with a paper towel, and cook sandwiches until golden brown and crisp, about 2–4 minutes per side. Keeping the heat low and steady ensures the sage and pepper remain fragrant without burning.
Salad Prep:
Serve with a simple arugula salad lightly dressed with truffle oil and sea salt, topped with the best seasonal peaches you can find. For an extra indulgent touch, add thin slices of prosciutto over the salad.
Enjoy with a glass of V. Sattui white wine, such as our Riesling or Chardonnay.
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