FONTINA GRILL RECIPES

Steps:

• Heat a grill pan over medium-high heat; coat pan with cooking spray. Coat eggplant slices with cooking spray, and place in pan. Cook 4 to 5 minutes on each side or until tender.
• Combine eggplant and next 4 ingredients in bowl, tossing to coat.
• Slice ciabatta loaf in half lengthwise, cutting to, but not through, other side.
• Arrange vegetable mixture evenly over bottom half of bread; top with cheese and top half of bread. Cut into 4 equal servings.
• Place sandwiches in grill pan over medium-high heat. Place a piece of foil over sandwiches; top with a heavy skillet to press sandwiches. Cook 2 minutes. Turn sandwiches; replace foil and heavy skillet. Cook 2 minutes or until golden brown and cheese is melted. Serve immediately.

Steps:

• In a small bowl whisk the mayonnaise ingredients. Cover and refrigerate.
• Mix the ground chuck, salt, and ¾ teaspoon pepper. Gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook.
• Prepare the grill for direct cooking over medium-high heat (400° to 500°F). 
• Lightly brush the onion slices on both sides with oil, and brush the cut side of the buns with oil. Grill the onion slices and the patties over direct medium-high heat, with the lid closed, until the onions are lightly charred on both sides and the patties are cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place the cheese on the patties to melt, and toast the buns, cut side down, over direct heat.
• Build each burger on a bun with the mayonnaise, a patty, and onion slice, and a lettuce leaf. Serve warm.