Recipe by Syd
"Very simple - a broiled sandwich made with ciabatta bread, pesto, and fontina cheese."
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1 (1 pound) loaf
fontina cheese, sliced
ripe tomatoes, sliced
Oh my - what a sandwich! I lightly toasted the bread first. I had some fresh garden tomatoes that I put a little kosher salt and cracked black pepper onto before broiling. I also used a combination of mozzarella and fontina cheeses. I don't even think the pesto is necessary so if you don't like it don't use it and you'll still have a great sandwich that let's the tomato shine.
Just made this for lunch and it was delicious! It looked just as great as it tasted too. I may salt the tomatoes a little after broiling next time, but that'd be the only thing I would change. YUM!
This is awesome when I find myself with no time to cook - for the non-vegetarians in my family; I simply add their favorite meat!
This was okay. The pesto was a bit strong, so I would go a little lighter next time. I would also mix up the cheeses and put a couple different kinds on.
Fantastic! Made it open-face without the lettuce and it was great
Excellent flavor! I used some multi-grain ciabatta rolls that my grocery store carries and instead of broiling, I used my stovetop grill pan and cooked panini-style. Didn't measure the pesto and I used baby spinach instead of lettuce. Fontina is a new favorite cheese for me - it melts so beautifully and tastes delicious! Loved this sandwich!
Excellent! Made it for a bridal shower along with other dishes, and it was a big hit. Easy to assemble ahead of time and just broil before serving.
Delicious-- I used the Feta Pesto from this site--thanks all around!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 194
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