Ingredients
8
slices crusty Italian bread (1/2 inch thick)
2
tablespoons honey mustard
2
medium green onions, sliced (2 tablespoons)
1
cup loosely packed fresh spinach leaves
1/2
cup roasted red bell peppers (from 7-oz jar), drained, cut into strips
4
oz fontina cheese, cut into 1/8-inch-thick slices
Preparation
Heat closed contact grill or panini maker for 5 minutes. Meanwhile, spread 1 side of each bread slice with honey mustard; sprinkle onions over 4 slices of bread. Layer with spinach, roasted peppers, cheese and remaining bread slices.
Place sandwiches on grill. Close grill; cook 2 to 3 minutes or until bread is toasted and cheese is melted. Cut each sandwich in half to serve.
