Creamy, nutty Fontina is the perfect cheese to pair with savory pumpernickel bread. Make it a meal: Serve with Hungarian Apple Soup.
Active Time: 20 minutes |
Total Time: 20 minutes
3/4 cup grated Fontina cheese, (3 ounces)
1 tablespoon reduced-fat mayonnaise
2 teaspoons Dijon mustard
Pinch cayenne pepper
12 slices pumpernickel or rye bread, crusts removed
1 teaspoon extra-virgin olive oil
Stir together cheese, mayonnaise, mustard and cayenne in a small bowl. Spread over 6 of the bread slices. Top with the remaining bread to make sandwiches.
Brush oil evenly over the bottom of a heavy, ovenproof cast-iron skillet. Heat the skillet over medium-high heat. Add the sandwiches in batches, and cook until the undersides are lightly toasted, about 1 minute. Turn and cook the other side, about 1 minute more. Slice in half diagonally. Serve warm.
Per serving :
7 g Fat;
3 g Sat;
2 g Mono;
16 mg Cholesterol;
20 g Carbohydrates;
7 g Protein;
3 g Fiber;
413 mg Sodium;
92 mg Potassium
1 Carbohydrate Serving
Exchanges: 1 starch, 1/2 fat, 1/2 high-fat protein