Grilled Fontina and Vegetable Antipasti

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

Slideshow: More Hot Melted Sandwiches

  • Total Time:
  • Servings: 4

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  • 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

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