This evening, we made Grilled Fontina, Mushroom, and Sage Sandwiches, which we were originally going to have Thursday night. Tony describes exactly how they came together.

We had made these sandwiches once before, but had forgotten how quick and easy they are, a perfect quick dinner before heading out. It’s probably a little light for a full dinner, but we had a late lunch, so it was ideal for us. I have a feeling these sandwiches are going to work their way into our weekend lunch plans quite often.

When I say quick and easy, I really do mean it: this dish went from fridge to table in about 30 minutes, if that. The prep work was very minimal. I sliced up four medium-sized mushrooms as thinly as I could, grated about a quarter pound of fontina, and chopped up two teaspoons of sage. (As usual, we were cutting the recipe in half.)…