The Mozzarella and Pepperoni Grilled Cheese Sandwich
Ingredients
| 7 tbs butter at room temperature, divided | ||
| 1 clove garlic minced | ||
| 1 tbs extra virgin olive oil | ||
| 1/2 lb shiitake mushroom caps, thinly sliced | ||
| kosher salt and black pepper to taste | ||
| 4 focaccia style rolls, split | ||
| 1 lb of fresh mozzarella, sliced into 8 slices | ||
| 16 slices pepperoni | ||
| 1/2 cup black olive slices | ||
| 6-8 pepperoncini peppers, halved | ||
| 1/4 lb marinated sun dried tomatoes, thinly sliced |
This recipe is courtesy of the Wisconsin Grilled Cheese Academy It contains fresh mozzarella, pepperoni, sun dried tomatoes shiitake mushrooms and black olives.
Directions:
- Mix 6 tbs butter with the garlic until light and smooth.
- Heat a saute pan over high heat and add the olive oil, 1 tbs butter and mushrooms. Season with a little salt and pepper and saute for about 5 minutes using medium heat.
- Spread the cut sides of the rolls with garlic butter, then heat a large skillet and place roll bottoms in the pan, butter side down. Grill until golden brown.
- Flip roll bottoms and layer each bottom with 4 slices of fresh mozzarella, 4 slices pepperoni, some black olive slices, 3-4 pepperoncini halves, some sauteed mushrooms and about 1 ounce of sun dried tomatoes.
- Add 4 more slices of mozzarella and place roll tops over.
- Grill until cheese is melted and bread is crisp and golden, turning sandwiches over once during grilling.
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