Tuscan-Style Grilled Cheese Sandwich

Servings: 6


Ingredients:

18 spears (2 pounds) grilled asparagus, grilled
1/2 cup prepared balsamic-garlic-olive oil vinaigrette
12 slices crusty sourdough bread
12 slices (12 ounces) Wisconsin fontina cheese
12 slices (1 pound from 4-ounce ovals) Wisconsin Fresh mozzarella cheese
1 cups (2 ounces) fresh basil leaves
1 cups (12 ounces) roasted red pepper pieces
12 slices (12 ounces) provolone cheese
Extra-virgin olive oil, as needed
6 fresh fruit kebabs, such as melon, pineapple, strawberries

Cooking Directions:

In a large bowl, toss the grilled asparagus with vinaigrette. Cover and refrigerate for at least 2 hours before using.

Preheat the oven to 350°F.

Lay 6 slices of bread on a clean, flat surface. Top each slice with (in order): 2 slices of fontina cheese; 3 marinated, drained asparagus spears; 2 slices of Fresh Mozzarella Cheese; 6 fresh basil leaves; 2 1/2 tablespoons of red pepper pieces; and 2 slices of Provolone Cheese. Top with a second slice of bread. Cover and reserve.

Brush both sides of each sandwich lightly with olive oil. Heat a large nonstick skillet over medium heat and grill the sandwiches on both sides until golden brown. Transfer to a sheet pan and bake for 8 to 10 minutes or until heated through.

To serve, cut each sandwich on the diagonal and serve with a fresh fruit kebab.

User Rating
Sign in to rate / review recipe
My Recipe Box
Sign in or register to add this to your recipe box or to view your recipe box.


Reviews

Did you try this recipe?  Please sign in and provide a review.