Pumpernickel Toasts

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

Nutrition Profile

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.

Nutrition Bonus: Selenium (17% daily value).

1 Carbohydrate Serving

Exchanges: 1 starch, 1/2 fat, 1/2 high-fat protein