Mozzarella Grilled Cheese Sandwich on Rosemary Focaccia
Ingredients
| 7 tbs butter at room temperature, divided | ||
| 1 clove garlic, minced | ||
| 1 tbs extra virgin olive oil | ||
| 1/2 lb of shitake mushroom caps, thinly sliced | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 4 focaccia-style rolls, split | ||
| 4 Wisconsin fresh Mozzarella oval-tine-sized balls, cut into 8 slices | ||
| 16 slices of pepperoni | ||
| 1/2 cup ripe olive slices | ||
| 6 to 8 peperoncini, halved | ||
| 4 ozs marinated sun-dried tomatoes, dried and thinly sliced |
This grilled cheese sandwich uses rosemary focaccia bread along with fresh Wisconsin Mozzarella cheese, sauteed shitake mushrooms spicy pepperoni, sun dried tomatoes and black olives. Recipe courtesy of Wisconsin Cheese.
- Mix 6 tbs of butter with the garlic until light and smooth.
- Heat a saute pan over high heat, add olive oil, 1 tbs of butter and mushrooms. Season with salt and pepper and saute for 5 minutes.
- Spread cut sides of rolls with garlic butter.
- Heat a large saute pan and place roll bottoms in the pan, butter side down.
- Grill until golden brown.
- Flip roll bottoms and layer on each bottom 4 slices of Mozzarella cheese, 4 slices of pepperoni, some black olive slices, 3 to 4 peperoncini halves, some sauteed mushrooms, 1 ounce sun-dried tomatoes, and 4 more slices of mozzarella.
- Place roll tops over and grill until cheese is melted and bread is crisp and golden, turning sandwiches over once during grilling.
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