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Print this Recipe    Fontina Pepper Basil

Roasted Bell Pepper, Basil and Fontina Sandwiches

1 tablespoon olive oil
1 garlic clove, pressed
24 1/4-inch thick slices French or Italian bread baguettes
1/2 pound Fontina or provolone cheese, shredded
1 12-ounce jar roasted red peppers in oil, rinsed and drained
12 fresh basil leaves

Mix oil with garlic in bowl. Lightly brush a non-stick baking sheet
with oil mixture. Place half of bread slices on baking sheet. Press
half of cheese mixture over bread slices. Top with roasted peppers,
then rest of cheese. Cover each with a basil leaf and top with
remaining bread.

Heat oven to 425F. Bake sandwiches 10 minutes, then flip, return to
oven and bake 5 minutes more. Serve warm or at room temperature.

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