toasted fontina and sage sandwiches

toasted fontina  and sage sandwiches
Makes 20

200g unsalted butter, melted
2 x 20cm long, 10cm wide loaves, sliced 1cm thick 9alternatively us 20 slices white sandwich bread, crusts removed)
300g iontina cheese‘ grated
1 bunch sage, leaves finely chopped Brush the melted butter over each side of the bread and set aside.
Combine fontina and sage in a large bowl and season. Place cheese mixture on half the bread slices, then top with remaining slices. Toast in a sandwich press for 1-2 minutes until golden and the cheese is melting. Alternatively, cook in a dry irypan over medium heat, weighing down with a heavy pan, for I-2 minutes each side. If using sandwich bread, slice each one in halt on the angle before serving. * Fontina is from selected delis;
substitute gruyere or gouda.

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