Best Grilled Fontina Salami And Roasted Pepper Sandwiches Recipes

HOT SPICY BAKED ITALIAN SUB

Steps:

• Preheat the oven to 350.
• Slice Italian loaf in half but don't cut all the way through. Pull the halves apart and drizzle some olive oil and balsamic vinegar.
• On one half, spread banana peppers. On the other half, spread Italian Sandwich Mix.
• Layer capicola, ham, salami, pepperoni and Fontina cheese evenly over the two halves.
• Sprinkle some red pepper flakes on top (amount depends on how hot you want it), place carefully on a baking sheet and bake for 10-13 minutes.
• Close the two halves back up once it's done. Cut in half and enjoy with someone you really love because it will take that much to give up the second half! Yes, it's that good!

GRILLED FONTINA, SALAMI, AND ROASTED PEPPER SANDWICHES

Steps:

• 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.

GRILLED SAUSAGE AND PEPPER HEROES

Steps:

• Combine the olive oil, vinegar, oregano, garlic, 1/2 teaspoon salt and several grinds of pepper in a small jar or other lidded container. Shake to combine. Soak 2 long wooden skewers in water for 15 minutes (alternatively, use metal skewers).
• Preheat a small grill to medium-high heat and brush with olive oil. Brush the peppers and onions with 2 to 3 tablespoons of the dressing. Stick the skewers through the sausage ring at a perpendicular angle to each other (in an X). Place the sausage ring in the middle of the grill and cook until the underside is charred, 5 to 6 minutes.
• Flip the sausage ring with tongs and a spatula and arrange the peppers around the ring. Grill the sausage until browned and crispy in places and cooked through, 5 to 6 minutes more. Transfer to a cutting board. Add the onion rings to the empty space on the grill. Cook the peppers and onions until crisp-tender and charred on the edges, about 4 minutes per side (the peppers will come off first, since you put them on first). Transfer the vegetables to a cutting board as they finish cooking.
• Brush the cut sides of the rolls with olive oil and grill, cut-side down, until toasted, about 1 minute. Flip and lay 2 slices of cheese on the grilled cut sides of each roll and cook until the cheese just begins to melt, moving as needed so they don't burn, 1 to 2 minutes.
• Remove the skewers from the sausage, cut into serving pieces 4 to 5 inches long and divide evenly among the rolls. Cut the peppers into strips and separate the onions into rings. Pile on top of the sausage. Drizzle the heroes with the remaining dressing and serve immediately.

OPEN-FACED BELL PEPPER AND FONTINA GRILLED CHEESE

Steps:

• Preheat broiler. Place peppers on a baking sheet; broil, turning occasionally, until blackened all over, about 10 minutes. Leave broiler on. Transfer peppers to a bowl; cover with plastic wrap. Let cool. Remove skin, stems, and seeds; discard.
• Cut peppers into 2-inch strips; transfer to a medium bowl. Drizzle with vinegar and 3 tablespoons oil; season with salt and pepper. Set aside.
• Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden.
• Arrange peppers over bread. Top with cheese. Broil until cheese has melted and is bubbling, 1 to 2 minutes.

SALAMI, FONTINA AND ROASTED BELL PEPPER PANINI

Steps:

• In a small saucepan over medium heat, warm the olive oil.
• Add the rosemary and fry until just fragrant, about 20 seconds.
• Remove from the heat and let cool.
• Preheat an electric panini maker according to the manufacturer's instructions.
• Brush one side of each bread slice lightly with the rosemary oil.
• Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.
• Place the sandwich on the preheated panini maker and cook according to the manufacturer's instructions until the sandwich is hot throughout, golden and crispy.
• Transfer the sandwich to a cutting board and cut in half.
• Serve immediately.
• Serves 1.

GRILLED CHEESE & PEPPER SANDWICHES

Steps:

• In a skillet, heat oil over medium-high heat; saute onion and peppers until tender. Divide between 2 bread slices. Top with cheese and remaining bread. Spread outsides of sandwiches with butter., In a large skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes per side.

GRILLED PORK AND FONTINA SANDWICHES

Steps:

• Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Drizzle the pork chops on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the herbs de Provence and grill for 10 minutes. Turn the chops over and cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the chops to a cutting board and let them rest for 10 minutes. Slice each chop into 6 (1/4-inch thick) slices.
• In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.
• To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with 1/2 of the mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the bread with the remaining mayonnaise mixture and cover the sandwiches. Slice the loaf into 4 pieces and serve.

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.