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Gallery Open-Faced Bell Pepper and Fontina Grilled Cheese Credit: Sang An Recipe Summary Servings: 6
Ingredients Ingredient Checklist 4 yellow bell peppers 1 tablespoon white wine vinegar 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 tablespoon unsalted butter 1 baguette, halved lengthwise 6 ounces fontina cheese, grated (about 2 cups)
Gallery Open-Faced Bell Pepper and Fontina Grilled Cheese Credit: Sang An
Recipe Summary Servings: 6
Gallery
Open-Faced Bell Pepper and Fontina Grilled Cheese Credit: Sang An
Open-Faced Bell Pepper and Fontina Grilled Cheese
Credit: Sang An
Open-Faced Bell Pepper and Fontina Grilled Cheese
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 4 yellow bell peppers 1 tablespoon white wine vinegar 1/4 cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 tablespoon unsalted butter 1 baguette, halved lengthwise 6 ounces fontina cheese, grated (about 2 cups)
Directions
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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All Reviews for Open-Faced Bell Pepper and Fontina Grilled Cheese
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Open-Faced Bell Pepper and Fontina Grilled Cheese
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
