I needed to make an easy appetizer for a ZAP volunteer luncheon tomorrow. This was super easy, and a great way to use leftover cheese. I used all sorts of leftover cheese: sharp white cheddar, fontina, gruyere, asiago, parmesan and aged mimolette. I added a little extra wine to get the texture just right. Larry said it was okay, but “too cheesy”. I wasn’t surprised. I like cheese a lot more than he does. I think the spread would be good on a grilled sandwich.
This is the second time I’ve made these sandwiches, and they’re excellent. Everything can be made ahead and assembled just before grilling. They turn out beautifully in my panini machine. The article that these came from has a bunch of other yummy-sounding sandwiches, but I keep wanting to make this one instead.
- Fromage Fort (Good Eats, Say Cheese!)
- Grilled Chicken and Roasted Red Pepper Sandwiches with Fontina Cheese (Cooking Light, June 2004)