Arugula Grilled Cheese: Toasted Sourdough Bread with Roasted Peppers, Fontina Cheese, and Arugula

31 May

Arugula, also called Rocket in the culinary world, is a soft green leaf that you can wilt or eat raw.

This is an easy, gourmet recipe you can use as an appetizer to entertain guests, or pair it with a soup for a complete vegetarian meal. This recipe comes from “Field of Greens” by Annie Somerville.

1 red bell pepper, roasted and peeled*salt and pepper
1 small garlic clove
extra virgin olive oil
4 slices of sourdough bread
Dijon mustard
A small handful of arugula, stems trimmed and leaves washed
4 ounces Fontina cheese, sliced or grated

Slice the pepper into strips and sprinkle with salt and pepper. Add the garlic to a little olive oil and brush it lightly over the top of the bread slices. Toast the bread under the broileror in a toaster oven until it begins to crisp. Remove from the heat and brush with the mustard. Place a few asrugula leaves and half the peppers on each slice, then cover with the cheese. Broil ot toast until the cheese is just melted. Sprinkle with pepper and serve immediately.

*Home canned roasted peppers from last year would work great.

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One Response to “Arugula Grilled Cheese: Toasted Sourdough Bread with Roasted Peppers, Fontina Cheese, and Arugula”

  1. Bonnie Figlo June 1, 2010 at 10:35 am #

    We made a hamburger version of the arugula sandwich recipe. I had a hankering for blue cheese so we used blue cheese, arugula, and a red pepper bruchetta we had in the fridge. Combined it with a big juicy burger on thick, handsliced sourdough. Don’t forget the dijon. Delish!

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