Recipe for Grilled Fontina, Salami, and Roasted Pepper Sandwiches 
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Yield:
1 servings
Ingredients:
Amount Ingredient
4 x Oval slices pumpernickel bread
4 tsp Dijon mustard
3 oz Thinly sliced Genoa salami
1 jar roasted red peppers, drained and patted dry on paper towels (7ounce)
Instructions:
Instructions: 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.

Yield: 4 servings

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