Tuscan-Style Wisconsin Grilled Cheese Sandwich


18 spears (2-lbs.) grilled asparagus
1/2 c. prepared balsamic-garlic-olive oil vinaigrette
12 slices crusty sourdough bread
12 slices (12-oz. ) Wisconsin Fontina Cheese
12 slices (1-lb. from 4-oz. ovals) fresh mozzarella cheese
1 c. (2-oz. ) fresh basil leaves
1 c. (12-oz. ) roasted red pepper pieces
12 slices (12-oz. ) Wisconsin 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; 6 fresh basil leaves; 2 1/2 tablespoons of red pepper pieces; and 2 slices of provolone. 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.

Makes 6 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

Email to a Friend

You may also like

$12.25



 

Tuscan-Style Wisconsin Grilled Cheese Sandwich

5 Star
 
0
4 Star
 
 
0
3 Star
 
 
0
2 Star
 
 
0
1 Star
 
 
0
0.0 out of 5 stars

Write a review
 


Sign up for The Wisconsin Cheeseman Emails.
Be the first to know about new items, tips, recipes and more! 
  Sign Up

If you're not completely happy with your purchase, we'll
refund your merchandise amount or send a replacement.

Learn More

Get what you want now with
Wisconsin Cheeseman Credit

Learn More
Security Seals