Pumpernickel Toasts
http://www.eatingwell.com/recipes/pumpernickel_toasts.html
Creamy, nutty Fontina is the perfect cheese to pair with savory pumpernickel bread. Make it a meal: Serve with Hungarian Apple Soup.
6 servings | Active Time: 20 minutes | Total Time: 20 minutes
Ingredients
- 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
Preparation
- 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.
Nutrition
Per serving : 167 Calories; 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