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Grilled Fontina, Salami And Roasted Pepper Sandwiches

  • Yield: 4 servings


  • 4 oval slices pumpernickel bread
  • 4 teaspoons Dijon mustard
  • 3 ounces thinly sliced salami
  • 1 (7-ounce) jar roasted peppers, drained and patted dry
  • One-fourth pound Fontina cheese, thinly sliced


  • Preheat the broiler. On a baking sheet toast the bread on both sides. Remove and spread one side of each bread slice with the mustard. Divide the salami among the toasts and top with the roasted peppers. Cover the peppers with the cheese and broiled the sandwiches until the cheese is melted.