Fontina panini with spinach


Fontina panini with spinach

Servings: 4

Preparation time: 20 min



8 slices (1/2 inch thick) crusty Italian bread

2 tablespoons honey mustard

2 medium green onions, sliced (2 tablespoons)

1 cup loosely packed fresh spinach leaves

1/2 cup drained roasted red bell peppers (from 7-oz jar), cut into strips

4 oz Fontina cheese, cut into 1/8-inch-thick slices



1. Heat closed contact grill or panini maker for 5 minutes. Spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.

2. Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.



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