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Post by ellise on Jul 22, 2005 20:03:02 GMT 10
3-4 ounces imported Italian fontina, thinly sliced and cut to fit the bread 4 slices pan, Italian white bread 8 thin strips marinated red peppers, see note 8 mushrooms, sliced, marinated, see note Salt and freshly ground pepper
Arrange fontina on 2 slices of bread. Arrange peppers and mushrooms over cheese. Cover with the remaining 2 slices of bread. Grill on a lightly- oiled contact grill. Cook until cheese melts and bread is golden brown and melted. Serve hot.
NOTE: You can buy marinated vegetables or choose to marinate the vegetables in a mixture of olive oil, lemon juice. capers, garlic, sage, thyme, balsamic vinegar and pinch hot red pepper flakes
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