Here’s another great summer sandwich. The nectarine paired with the buttery Fontina cheese is divine. Most grocery stores carry Fontina cheese, but if you cannot find it you could use the more common Provolone cheese. Since you are heating it to melt the cheese make sure your nectarine is ripe but still firm. If the nectarine is too ripe it will get mushy when heated.
Prep Time: 10 minutes
1 nectarine, cut into thin slices, ripe but still firm
2 slices Fontina cheese (or Tallegio, or Provolone)
¼ cup mixed greens
4 slices bread
Extra virgin olive oil
Heat a grill, grill pan, or skillet to medium heat.
Lightly drizzle each slice of bread with olive oil on both sides.
Lightly toast one side of each slice of bread. This will be the inside sides of the bread for the sandwiches.
Turn the bread slices over to build the sandwiches. On each of two slices of lightly toasted bread place the sliced cheese, then the greens (divided), and finely the thin slices of nectarines. Top with the other piece of bread, lightly toasted side down.
Grill the sandwich on both sides for about 2-4 minutes per side so the cheese is just starting to melt and the nectarines get a bit soft. Do not cook the sandwich too long, otherwise the nectarines will get mushy.
Cut in half and serve with a side salad or soup.