Fontina and Rapini Grilled Cheese Sandwiches
Chef Estes was a vegetarian for more than 20 years. She and John may have earned the title “King & Queen of Porc” at the Aspen Food & Wine Grand Cochon last year, but she says this meatless sandwich is still “one of my all-time favorites.” Use a skillet without a wood or plastic handle. If the bread browns before the cheese is thoroughly melted, the chef suggests transferring the pan into the oven for a few minutes to finish.
Bring a pot of salted water to boil. Add the rapini, simmer 2 minutes, and drain. In a large sauté pan, heat the olive oil over medium-high, and sauté the rapini with the garlic and chili flakes. Season to taste with salt.
With the bread build four sandwiches filled with the rapini mixture and the cheese. Smear the top and bottom of each sandwich with butter. In a dry sauté pan over medium heat, cook the sandwiches until golden, about 3 minutes per side. Finish in a hot oven, if necessary
Recipe by Duskie Estes
Photo by Frankie Frankeny