THE FRANCESCA

By BobD

Ingredients

• 4 SERVINGS
• Wisconsin Fresh Mozzarella, pepperoni, and sautéed shiitake mushrooms on rosemary foccacia.
• 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 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

Details

Servings 4
Adapted from grilledcheeseacademy.com

Preparation

Step 1

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.