SAGE GRILLED CHEESE

"Judy Rodgers, the chef behind The Zuni Cafe Cookbook and the San Francisco restaurant, suggests that these grilled cheese sandwiches can be eaten for lunch or cut into 20 bites and served as hors d'oeuvres."

12 fresh sage leaves
2 tablespoons olive oil
1/2 teaspoon freshly cracked black pepper
6 ounces chewy, peasant-style bread, sliced 1/4-inch thick (8 slices
from fat baguette will do perfectly)
4 ounces fontina or Swiss Gruyere, all rind removed and sliced 1/16
inch thick or coarsely grated

TO INFUSE OIL:
Chop sage. Place in small saucepan. Add olive oil and cracked pepper. Set over low heat. Warm to touch. Turn off heat. Leave to infuse.

TO MAKE SANDWICHES:
Top half of bread slices with cheese. Spread infused oil on remaining slices. Top each sandwich.

Makes 4 small sandwiches
Source: unknown