Grill

Yesterday, the northeast was hit with quite the blizzard and I couldn’t help but think thiscalled for some good old fashioned comfort food with a twist. Truffle oil grilled cheese anyone? After getting tangled in the world wide web of food and recipes, I noticed that Fontina cheese and mushrooms were quite the popular combination for this sandwich. So, I decided to stick with what works, but also add some fresh grated Parmesan, since I happened to have a wedge in the fridge. And to make this meal complete and balance out the richness of the cheese, I added a peppery arugula salad simply dressed in a lemon and extra virgin olive oil vinaigrette. <br /> <br />Creamy melted Fontina and Parmesan cheese + crunchy whole grain bread + woody mushroom flesh + white truffle essence = snowy day indulgent perfection.

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