Mini Sage-and-Fontina Grilled Cheese Sandwiches
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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This sophisticated take on the classic grilled cheese features a fragrant combination of nutty Fontina cheese and aromatic sage. By pressing whole sage leaves into the buttery exterior of the bread before frying, these mini sandwiches develop a beautiful decorative finish and a crisp, herbal crunch. The mixture of Fontina and Parmesan provides a superior melt and a savoury depth that elevates this simple snack into something truly special for entertaining.
Perfect as a vegetarian party appetiser or a decadent weekend lunch, these bite-sized toasts are best served warm from the frying pan. The golden, buttery crust provides a wonderful contrast to the gooey, melted centre. You can easily prepare the sandwiches in advance and fry them just before your guests arrive, ensuring the cheese stays perfectly stringy and the bread remains crisp and delicious.
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Ingredients for Mini Sage-and-Fontina Grilled Cheese Sandwiches
170g (1 1/2 sticks) unsalted butter
25ml chopped fresh sage plus 32 whole fresh sage leaves
16 5 x 3 x 1/2-inch slices country-style bread, crust removed
120g (packed) coarsely grated Fontina cheese (about 110g )
30g (packed) finely grated Parmesan cheese
How to make Mini Sage-and-Fontina Grilled Cheese Sandwiches
Melt butter in small saucepan over medium heat; sprinkle with salt. Pour half of butter into small bowl and reserve. Add chopped sage to remaining melted butter in saucepan; stir over medium heat 30 seconds.
Arrange 8 bread slices on work surface. Brush top side with all of melted sage butter. Divide Fontina cheese among bread slices; sprinkle Parmesan over each, dividing equally. Sprinkle with freshly ground black pepper. Top with remaining 8 bread slices, pressing to adhere. Brush top side of sandwiches with some of reserved plain melted butter. Press 4 whole sage leaves atop each sandwich to adhere.
Heat 2 heavy large skillets over medium heat. Place 4 sandwiches, sage-leaf side down, in each skillet and cook until golden brown on bottom, 4 to 5 minutes. Brush top of sandwiches with remaining plain melted butter; turn sandwiches over and cook until golden brown on bottom and cheese melts, about 4 minutes. Transfer sandwiches, sage-leaf side up, to cutting board. Cut each sandwich into 4 pieces (each mini sandwich should contain 1 whole sage leaf). Transfer to platter and serve.
Haftungsausschluss
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 Jan 2026 | Ursprünglich veröffentlicht
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UK recipe editors
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UK recipe editors
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