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Ingredients
- 4 oval slices pumpernickel bread
- 4 teaspoons Dijon mustard
- 3 ounces thinly sliced Genoa salami
- a 7-ounce jar roasted red peppers, drained and patted dry on paper towels
- 1/4 pound Fontina cheese (preferably Italian), sliced thin
Method
- Preheat broiler.
- On a baking sheet toast both sides of bread about 3 inches from heat until surface is crisp and spread one side with mustard.
- Divide salami among toast and top with roasted peppers.
- Cover peppers with Fontina and broil sandwiches until cheese is melted, about 1 minute.
