Ingredients
- FOR PESTO:
- CHEESE
- CHEESE
- Fresh Mozzarella
- Fresh Mozzarella
- Gorgonzola
- Gorgonzola
- Parmesan
- Parmesan
- FOR PESTO:
- 1 1 1 cup tightly packed fresh basil leaves
- 1 1 1 cup tightly packed fresh basil leaves
- 2 2 2 tablespoons pine nuts
- 2 2 2 tablespoons pine nuts
- 1 1 1 garlic clove, minced
- 1 1 1 garlic clove, minced
- 1/8 1/8 1/8 teaspoon salt
- 1/8 1/8 1/8 teaspoon salt
- 1/4 1/4 1/4 cup olive oil
- 1/4 1/4 1/4 cup olive oil
- .75 ounce Sartori SarVecchio® Parmesan cheese, grated (1/4 cup)
- .75 ounce Sartori SarVecchio® Parmesan cheese, grated (1/4 cup)
- FOR BALSAMIC REDUCTION:
- FOR BALSAMIC REDUCTION:
- 1/2 1/2 1/2 cup balsamic vinegar
- 1/2 1/2 1/2 cup balsamic vinegar
- 2 2 2 tablespoons honey
- 2 2 2 tablespoons honey
- FOR SANDWICHES:
- FOR SANDWICHES:
- 8 8 8 slices sourdough bread
- 8 8 8 slices sourdough bread
- 12 12 12 ounces Crave Brothers Farmstead Fresh Mozzarella cheese, sliced
- 12 12 12 ounces Crave Brothers Farmstead Fresh Mozzarella cheese, sliced
- 6 6 6 bacon strips, cooked and crumbled
- 6 6 6 bacon strips, cooked and crumbled
- 4 4 4 ounces crumbled Salemville® Amish Gorgonzola cheese(2/3 cup)
- 4 4 4 ounces crumbled Salemville® Amish Gorgonzola cheese(2/3 cup)
- 4 4 4 tablespoons mayonnaise
- 4 4 4 tablespoons mayonnaise
Preparation
Step 1
For pesto:
Place basil, pine nuts, garlic and salt in food processor; cover and pulse until finely chopped. While processing, slowly drizzle in olive oil; cover and process until smooth. Add parmesan; cover and pulse until blended. Set aside.
For balsamic reduction:
Bring balsamic vinegar to a boil in a small skillet over medium-high heat. Reduce heat to medium. Stir in honey; simmer and stir until balsamic-honey mixture is reduced by half and slightly thickened. Remove from the heat. Cool slightly.
For sandwiches:
Spread 1 tablespoon reserved pesto on each bread slice. Layer four bread slices with mozzarella, bacon and gorgonzola. Drizzle each with balsamic reduction. Top with remaining bread slices, pesto side down. Spread outsides of sandwiches with mayonnaise, lightly pressing together. Cover and refrigerate any remaining pesto; save for a different recipe. Toast one sandwich, covered, in a warm, large nonstick skillet over medium-low heat for 2-3 minutes or until side is golden brown. Flip sandwich; cook, uncovered, 2-4 minutes longer or until bread is golden brown and cheeses are melted. Repeat with remaining sandwiches.