Italian Grilled Cheese

By Martikibird

Ingredients

• For sun-dried tomato pesto:
• 1 cup sun-dried tomatoes
• 1/2 cup extra-virgin olive oil
• Pinch of sea salt
• Fresh ground black pepper, to taste
• For basil dressing:
• Leaves from small bunch of basil
• 1/2 cup extra virgin olive oil
• Pinch of sea salt
• Freshly ground black pepper, to taste
• For sandwich:
• 2 slices focaccia bread, preferably with rosemary, each cut in a 4-inch square
• 8 slices fresh mozzarella, cut about 1/4 inch thick
• 4 slices fontina cheese

Details

Servings 4

Preparation

Step 1

To make the pesto, combine ingredients in a food processor and process until smooth. To make basil dressing, combine ingredients in a food processor and process until smooth.

Cut each piece of focaccia in half lengthwise and drizzle 1 tablespoon of dressing on one side of each slice, spreading evenly.

To assemble each sandwich, set one slice of bread dressing-side down. Top each with 4 slices of mozzarella, 2 slices of fontina and 1 tablespoon of sun-dried tomato pesto. Top with the other slice of bread, dressing side up.

In a pan set over medium heat or in a panini press, cook sandwiches until the cheese melts and both sides are browned. Alternatively, you could bake in a 350-degree oven for 10 minutes. Cut both sandwiches in half and serve.