Pumpernickel Toasts

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

Pumpernickel Toasts

Makes: 6 servings

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  • 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


  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.


Per serving: 167 calories; 7 g fat (3 g sat, 2 g mono); 16 mg cholesterol; 20 g carbohydrates; 0 g added sugars; 7 g protein; 3 g fiber; 413 mg sodium; 92 mg potassium.

Nutrition Bonus: Selenium (17% daily value).

Carbohydrate Servings: 1

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

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