- 4 oval slices pumpernickel bread
- 4 teaspoons Dijon mustard
- 3 ounces thinly sliced Genoa salami
- a 7-ounce jar roasted red peppers, drained and patted dry on paper towels
- 1/4 pound Fontina cheese (preferably Italian), sliced thin
- 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.