4 tablespoons extra virgin olive oil
2 garlic cloves, crushed to a paste consistency
8 slices of French or Italian bread
8 slices of fontina (or provolone) cheese
1 (12-ounce) jar roasted red peppers in oil, well drained
8 fresh basil leaves
Mix oil with garlic in a small bowl or cup.
Place half of cheese onto 4 bread slices. Top with the roasted peppers, 2 basil leaves and the remaining cheese. Cover each with remaining bread slices. Brush both sides of sandwiches with the garlic/oil mixture.
Heat a griddle or large skillet and cook on both sides until lightly browned and cheese is melted. Serve immediately.
Makes 4 sandwiches.