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
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.
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