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Grilled fontina cheese sandwiches with
roasted red pepper and fresh basil.
Roasted Pepper, Basil
and Fontina Sandwiches
- 4 tablespoons extra virgin olive oil
2 garlic cloves, crushed to a paste consistency
8 slices of French or Italian bread
8 slices of fontina (or provolone) cheese
1 (12-ounce) jar roasted red peppers in oil, well drained
8 fresh basil leaves
- Mix oil with garlic in a small bowl or
cup.
- Place half of cheese onto 4 bread slices.
Top with the roasted peppers, 2 basil leaves and the remaining
cheese. Cover each with remaining bread slices. Brush both sides
of sandwiches with the garlic/oil mixture.
- Heat a griddle or large skillet and cook
on both sides until lightly browned and cheese is melted. Serve
immediately.
Makes 4 sandwiches.
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