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Fontina & Vegetable Melts

Indulge.. and enjoy our classy dish made with soft fontina cheese and fresh vegetables to create the perfect harmony of sweet and savory.

Prep: 30 minutes
Bake: 50 minutes
Serves: 4
  • 1 Small Yellow Pepper
  • 1 Medium zucchini, thinly sliced
  • 1 Tablespoon Our Family Olive Oil
  • 1 16-inch Open Acres French Bread (about 1½ pounds)
  • ½ cup Our Family Mayonnaise
  • 2 tablespoons Our Family Dijon Mustard
  • 1 Cup Arugula Leaves
  • 2 heirloom tomatoes, sliced, slices halved
  • 1-1/2 Cup Shredded Fontina Cheese
  • 1/2 Cup Thin Red Onion Slivers

    • 1. Preheat broiler to high and place yellow pepper on broiler pan 4 inches from heat source; broil, turning as skin chars until pepper is charred and soft.

    2. Place pepper in a small paper bag to cool while reducing oven to 400.

    3. Sauté zucchini slices in oil in a skillet over medium heat until lightly browned on both sides. Remove skin and seeds from pepper, cut into strips.

    4. Cut bread into 4-inch pieces; slice each piece in half. Arrange bread pieces, cut side up, on a baking sheet.

    5. Combine mayonnaise and mustard, spread over cut surfaces of bread. Layer arugula, zucchini slices, tomato slices, pepper strips and cheese evenly over mayonnaise.

    6. Bake 7-8 minutes or until cheese is melted and sandwich is heated through.

    7.Top with red onion slivers and serve.

    Approximate nutritional values per total servings: 354 Calories, 26.6g Fat (9.8g Saturated), 55mg Cholesterol, 635mg Sodium, 18.5g Carbohydrates, 2.6g Fiber, 6.8g Sugars, 13.1g Protein, 266mg Calcium, 498mg Potassium
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