Fontal Melt with Chicken and Arugula

Editor
These beautiful melts are perfect for entertaining
Cello Cheese
Cello Cheese

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.

4
Servings
1163
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
95g
100%
Sugar
7g
N/A
Saturated Fat
28g
100%
Cholesterol
154mg
51%
Protein
38g
76%
Carbs
38g
13%
Vitamin A
220µg
24%
Vitamin B12
0.9µg
15.5%
Vitamin B6
0.6mg
32.4%
Vitamin C
18mg
30%
Vitamin D
0.7µg
0.2%
Vitamin E
1mg
7%
Vitamin K
20µg
25%
Calcium
513mg
51%
Fiber
4g
16%
Folate (food)
75µg
N/A
Folate equivalent (total)
94µg
24%
Folic acid
12µg
N/A
Iron
3mg
19%
Magnesium
76mg
19%
Monounsaturated
29g
N/A
Niacin (B3)
10mg
48%
Phosphorus
553mg
79%
Polyunsaturated
34g
N/A
Potassium
652mg
19%
Riboflavin (B2)
0.5mg
31.4%
Sodium
1406mg
59%
Thiamin (B1)
0.5mg
33.5%
Trans
0.8g
N/A
Zinc
4mg
29%

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