Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese
I needed to make an easy appetizer for a ZAP volunteer luncheon tomorrow. This was super easy, and a great way to use leftover cheese. I used all sorts of leftover cheese: sharp white cheddar, fontina, gruyere, asiago, parmesan and aged mimolette. I added a little extra wine to get the texture just right. Larry said it was okay, but "too cheesy". I wasn't surprised. I like cheese a lot more than he does. I think the spread would be good on a grilled sandwich.
This is the second time I've made these sandwiches, and they're excellent. Everything can be made ahead and assembled just before grilling. They turn out beautifully in my panini machine. The article that these came from has a bunch of other yummy-sounding sandwiches, but I keep wanting to make this one instead.
- Fromage Fort (Good Eats, Say Cheese!)
- Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese (Cooking Light, June 2004)
I should try the cheese thing! I love cheese as much as you do. What are you serving it on/with?
We love those sandwiches. Probably the best thing I've made from Cooking Light. I make everything ahead too. Yummy!
We just sliced up a baguette for the cheese today - but I bought some crackers and little toasts to have on hand - any of those would be good too as long as the flavor is mild. I think it's a great spread to do for company at the last minute. It made a lot - if I made it at home I'd probably make half the recipe.
I agree, these sandwiches are probably one of Cooking Light's top recipes. It doesn't taste "light" at all. I also bought proscuitto - I'm going to try the pear and proscuitto sandwiches next.
I have made the pear and proscuitto too! Very, very good. Very authentic.