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
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.