Grilled Cheese with Antipasti

8 1/2-inch-thick slices of peasant bread
2 tablespoons of extra-virgin olive oil
12 ounces imported Fontina, thinly sliced
1/2 cup roasted red peppers (4 ounces), finely chopped
1/2 cup marinated artichokes (4 ounces), drained and finely chopped
2 pickled jalapeƱos, seeded and thinly sliced

Brush the bread with the olive oil and arrange, oiled side down, on a work surface. Top half of the slices with the Fontina, red peppers, artichokes and pickled jalapeƱos. Close the sandwiches.

Preheat a skillet or panini press. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes. If using a skillet, press the sandwiches with a spatula and flip them halfway through. Cut in half and serve right away.

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