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 © 2013 Wisconsin Milk Marketing Board, Inc.