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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.
Grilled Jones Ham, Brie and Blue Cheese Sandwich
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