4.0 1

Grilled Fontina and Vegetable Antipasti

  • Total Time:
  • Servings: 4

For an extra-savory sandwich, add a touch of grated Parmesan cheese.


slideshow More Hot Melted Sandwiches


KEY: Winter, Test Kitchen, Grilling/Barbecuing, American, Italian, Sandwiches, Fast, Vegetarian, Dinner, Lunch

Related Video

More Videos
Sunday's Grocery in Hong Kong


  • 8 1/2-inch-thick slices of peasant bread
  • 2 tablespoons of extra-virgin olive oil
  • 12 ounces imported Fontina, thinly sliced
  • 1/2 cup roasted red peppers (4 ounces), finely chopped
  • 1/2 cup marinated artichokes (4 ounces), drained and finely chopped
  • 2 pickled jalapeƱos, seeded and thinly sliced

How to make this recipe

  1. Brush the bread with the olive oil and arrange, oiled side down, on a work surface. Top half of the slices with the Fontina, red peppers, artichokes and pickled jalapeños. Close the sandwiches.
  2. Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.
Contributed By Photo © Yunhee Kim Published March 2008

Related Video

More Videos
Sunday's Grocery in Hong Kong

484174 recipes/grilled-fontina-and-vegetable-antipasti 2013-12-06 Grace Parisi winter|test-kitchen|grilling-barbecuing|american|italian|sandwiches|4|fast|vegetarian|weeknight-dinner|lunch march-2008,Grace Parisi,grilled cheese sandwich,fontina sandwich,vegetable antipasti,panini with artichokes and red peppers recipes,grilled-fontina-and-vegetable-antipasti 484174