Food & Cooking Recipes Appetizers Open-Faced Bell Pepper and Fontina Grilled Cheese Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Close Photo: Sang An Servings: 6 Open-face sandwiches make an easy lunch for a crowd. Cook Mode (Keep screen awake) Ingredients 4 yellow bell peppers 1 tablespoon white wine vinegar ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 1 tablespoon unsalted butter 1 baguette, halved lengthwise 6 ounces fontina cheese, grated (about 2 cups) Directions Preheat broiler. Place peppers on a baking sheet; broil, turning occasionally, until blackened all over, about 10 minutes. Leave broiler on. Transfer peppers to a bowl; cover with plastic wrap. Let cool. Remove skin, stems, and seeds; discard. Cut peppers into 2-inch strips; transfer to a medium bowl. Drizzle with vinegar and 3 tablespoons oil; season with salt and pepper. Set aside. Melt butter with remaining tablespoon oil. Brush over cut sides of bread. Broil until top edges are just golden. Arrange peppers over bread. Top with cheese. Broil until cheese has melted and is bubbling, 1 to 2 minutes. Originally appeared: Martha Stewart Living, February 2006 Rate It PRINT