Fontal Melt with Chicken and Arugula

These beautiful melts are perfect for entertaining
Editor
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
138
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
8g
11%
Sugar
2g
2%
Saturated Fat
3g
13%
Cholesterol
25mg
8%
Carbohydrate, by difference
8g
6%
Protein
9g
20%
Vitamin A, RAE
138µg
20%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
212µg
100%
Calcium, Ca
123mg
12%
Choline, total
29mg
7%
Fiber, total dietary
1g
4%
Folate, total
48µg
12%
Iron, Fe
4mg
22%
Magnesium, Mg
42mg
13%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Phosphorus, P
94mg
13%
Selenium, Se
9µg
16%
Sodium, Na
205mg
14%
Water
73g
3%
Zinc, Zn
2mg
25%