Tuscan-Style Wisconsin Grilled Cheese Sandwiches
- 2 pounds (about 18 spears)
- asparagus, grilled
- ½ cup prepared balsamic-garlic- olive oil vinaigrette
- 12 slices crusty sourdough bread
- 12 slices (12 ounces) fontina cheese
- 12 slices (1 pound from 4-ounce ovals) fresh mozzarella cheese
- 36 fresh basil leaves
- 1 cup roasted red pepper pieces
- 12 slices provolone cheese
- Extra-virgin olive oil, as needed
- 6 fresh fruit kebabs, with fruits, such as melon, pineapple, and strawberries
Instructions:
This Tuscan-Style Wisconsin Grilled Cheese Sandwich is a distinctive way to enjoy the season’s fresh ingredients and your favorite Wisconsin Cheeses during June Dairy Month.
- 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; 2½ tablespoons of red pepper pieces; and 2 slices of provolone. Top with a second slice of bread. 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 baking sheet and bake for 8 to10 minutes or until heated through.
- To serve, cut each sandwich on the diagonal and serve with a fresh fruit kebab.