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Grilled Fontina, Salami, and Roasted Pepper Sandwiches


  • 4 slices pumpernickel bread
  • 4 tsp. Dijon mustard
  • 3 oz. thinly sliced Genoa salami
  • 7 oz. canned roasted red peppers, drained and patted dry
  • 4 oz. thinly sliced Fontina cheese


  • 1. Spread one side of each slice of bread with mustard.
  • 2. Evenly layer 2 slices with salami, peppers and cheese. Cover with second slice of bread.
  • 3. Place sandwiches under salamander or broiler 1 minute or until cheese is melted. Cut in half and serve.
  • Nutritional information per serving: Calories 609; Total Fat 37g; Saturated Fat 19g;
  • Trans. Fat 0g; Cholesterol 148mg; Sodium 1805mg; Total Carbohydrate 35g; Dietary Fiber 7g;
  • Total Sugars 1g; Protein 27g