Grilled Fontina and Vegetable 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 jalapenos, seeded and thinly sliced

1. Brush the bread with the olive oil and arrange, oiled side down, on a work surface.
2. Top half of the slices with the Fontina, red peppers, artichokes and pickled jalapenos.
3. Close the sandwiches.
4. Preheat a skillet or panini press.
5. Grill the sandwiches over low heat until the bread is toasted and the cheese is melted, 10 minutes.
6. If using a skillet, press the sandwiches with a spatula and flip them halfway through.
7. Cut in half and serve right away.

bread, extravirgin olive oil, red peppers, artichokes, pickled jalapenos

Taken from www.foodandwine.com/recipes/grilled-fontina-and-vegetable-antipasti (may not work)