1 tablespoon olive oil
1 garlic clove, pressed
24 1/4-inch thick slices French or Italian bread baguettes
1/2 pound Fontina or provolone cheese, shredded
1 12-ounce jar roasted red peppers in oil, rinsed and drained
12 fresh basil leaves
Recipe
Mix oil with garlic in bowl.� Lightly brush a non-stick baking sheet with oil mixture.� Place half of bread slices on baking sheet.� Press half of cheese mixture over bread slices.� Top with roasted peppers, then rest of cheese.� Cover each with a basil leaf and top with remaining bread.
Heat oven to 425�F.� Bake sandwiches 10 minutes, then flip, return to oven and bake 5 minutes more.� Serve warm or at room temperature.