54 ratings

Fontal Melt with Chicken and Arugula

These beautiful melts are perfect for entertaining

These beautiful open-faced sandwiches put the appetizing in appetizer. Gooey cheese and perfectly cooked bacon make for a savory, super tasty snacking.

This recipe is courtesy of Cello Cheese.


  • 3 vine-ripened tomatoes, sliced
  • 1 head of garlic
  • 1 Cup mayonnaise
  • Salt and pepper to taste
  • 8 slices country white bread, toasted
  • 1 Cup fresh arugula leaves
  • Cooked breast meat from 1 rotisserie chicken, sliced
  • 8 slices apple-smoked bacon, cooked
  • 1 wedge (8 ounces) fontal cheese, preferably Cello Italian Style Fontal, thinly sliced


Heat oven to 350 degrees F. Place tomato slices in single layer on baking sheet sprayed with cooking spray.

Wrap garlic in foil; place next to tomatoes on baking sheet.

Bake 20 minutes; cool completely.

Cut thin slice off top of garlic head.

Squeeze roasted garlic pulp into medium bowl; smash with back of spoon.

Stir in mayonnaise.

Season with salt and pepper.

Place toast slices on baking sheet; spread evenly with half of the mayonnaise mixture.

Top with the arugula, tomatoes, chicken, bacon, and fontal.

Bake at 350 degrees F for 8 minutes or until cheese is melted.

Serve with the remaining mayonnaise mixture.