Grilled fontina, salami, and roasted pepper sandwiches
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Oval slices pumpernickel bread | |
| 4 | teaspoons | Dijon mustard |
| 3 | ounces | Thinly sliced Genoa salami |
| 1 | Jar roasted red peppers; drained and patted | |
| ; dry on paper towels | ||
| ; (7ounce) | ||
| ¼ | pounds | Fontina cheese; (preferably |
| ; Italian), sliced | ||
| ; thin | ||
Directions
Preheat broiler.
On a baking sheet toast both sides of bread about 3 inches from heat until surface is crisp and spread one side with mustard.
Divide salami among toast and top with roasted peppers. Cover peppers with Fontina and broil sandwiches until cheese is melted, about 1 minute.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9270 Converted by MM_Buster v2.0l.
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