Feel free to substitute provolone cheese for the fontina.
I used Hawaiian rolls, but will try regular less-sweet ones next time.
I'm not sure who invented this technique, but I first saw it on a blog called Cooking for Keeps, so they get the credit for now.
Nutrition data for this recipe includes the full amount of bread. The actual amount of bread consumed will vary.
The magazine version of this recipe reduces baking times slightly as well as the amounts of rolls and olive oil used.