details
- Serves 4
- Prep time: 20 minutes
- Total time: 25 minutes
- 2 tablespoons olive oil
- 1/2 cup seedless red grapes, cut in half lengthwise
- 2 teaspoons finely chopped fresh rosemary (or 3/4 teaspoon dried)
- salt and pepper to taste
- 4 Ciabatta rolls
- 8 ounces Fontina cheese, cut into 12 slices
directions
Pull out some of the center of each piece of bread to create a pocket. Brush the outside of each piece with the olive oil. Place the 4 bottom pieces on your work surface, oiled side down. Distribute the cheese evenly over the 4 pieces, followed by the grapes and rosemary. Place the remaining 4 bread pieces on top, oiled side up.
Heat a skillet over medium-high. Put the sandwiches in the skillet, cover, and cook for 2-3 minutes, or until the bread has turned a shade darker and the cheese has begun to melt. Uncover, and turn the sandwiches with a spatula, pressing very firmly to compress them. Cook for 2-3 minutes more, or until the undersides are golden brown.
Serve immediately.