Open Faced Bell Pepper And Fontina Grilled Cheese Recipes
OPEN-FACED TOMATO GRILLED CHEESE
Provided by Food Network Kitchen
Time 20m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes.
- Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces.
OPEN-FACED BELL PEPPER AND FONTINA GRILLED CHEESE
Open-face sandwiches make an easy lunch for a crowd.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 7
Steps:
- Preheat broiler. Place peppers on a baking sheet; broil, turning occasionally, until blackened all over, about 10 minutes. Leave broiler on. Transfer peppers to a bowl; cover with plastic wrap. Let cool. Remove skin, stems, and seeds; discard.
- Cut peppers into 2-inch strips; transfer to a medium bowl. Drizzle with vinegar and 3 tablespoons oil; season with salt and pepper. Set aside.
- Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
- Arrange peppers over bread. Top with cheese. Broil until cheese has melted and is bubbling, 1 to 2 minutes.
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