Creamy, nutty Fontina is the perfect cheese to pair with savory pumpernickel bread. Make it a meal: Serve with Hungarian Apple Soup.
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.
1 starch, 1/2 fat, 1/2 high-fat protein
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