Grilled Fontina and Vegetable Antipasti
Recipe from Food & Wine

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


Grilled Fontina and Vegetable Antipasti
Yunhee Kim

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Antipasto, Appetizers, Artichokes, European Cuisine, Grilling, Italian Appetizers, Italian Cuisine
 
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Ingredients
  • 8 
    1/2-inch-thick slices of peasant bread
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  • 2  tablespoons
    extra-virgin olive oil
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  • 12  ounces
    imported Fontina, thinly sliced
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  • 1/2  cup
    roasted red peppers, finely chopped (4 ounces)
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  • 1/2  cup
    marinated artichokes, drained and finely chopped (4 ounces)
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  • 2 
    pickled jalapenos, seeded and thinly sliced
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Directions
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 jalapenos. 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.
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