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7 tablespoons butter at room temperature, divided 1 clove garlic, minced 1 tablespoon extra virgin olive oil 8 ounces shiitake mushroom caps, thinly sliced Salt and pepper 4 focaccia-style rolls, split 4 Wisconsin fresh mozzarella cheese ovaline-size balls, each cut into 8 slices 16 slices pepperoni 1/2 cup ripe black olive slices 6-8 pepperoncini, halved 4 ounces marinated sun-dried tomatoes, dried and thinly sliced
Mix 6 tablespoons butter with the garlic until light and smooth. Heat sauté pan over high heat; add olive oil, 1 tablespoon butter, and mushrooms. Season with pinch of salt and pepper; sauté 5 minutes. Spread cut sides of rolls with garlic butter. Heat large skillet or sauté pan. Place roll bottoms in pan, butter-side down. Grill until golden brown. Flip roll bottoms. Layer on each bottom 4 slices fresh mozzarella, 4 slices pepperoni, some black olive slices, 3-4 pepperoncini halves, some sautéed mushrooms, 1 ounce sun-dried tomatoes, and 4 more slices fresh mozzarella. Place roll tops over. Grill until cheese is melted and bread is crisp and golden, turning sandwiches over once during grilling.
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