Pumpernickel Toasts

Pumpernickel Toasts

1 Review
From the EatingWell Kitchen

Creamy, nutty Fontina is the perfect cheese to pair with savory pumpernickel bread. Make it a meal: Serve with Hungarian Apple Soup.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ 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


  • Active

  • Ready In

  1. 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.
  2. 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 information

  • Per serving: 166 calories; 7 g fat(3 g sat); 3 g fiber; 20 g carbohydrates; 7 g protein; 55 mcg folate; 16 mg cholesterol; 1 g sugars; 0 g added sugars; 136 IU vitamin A; 0 mg vitamin C; 102 mg calcium; 1 mg iron; 388 mg sodium; 93 mg potassium
  • Carbohydrate Servings:
  • Exchanges: 1 starch, ½ fat, ½ high-fat protein

Reviews 1

December 21, 2011
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By: EatingWell User
Re: Just for fun
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