December 31, 1999
Food Service Search Staff
INGREDIENTS:2 lbs.grilled asparagus 1 cupprepared balsamic-garlic-olive oil vinaigrette 24 slicescrusty sourdough bread 12 ozs.fontina cheese, sliced 1 lb.fresh mozzarella cheese, sliced 2 cupsfresh basil leaves 2 cupsroasted red pepper pieces 12 ozs.provolone cheese, sliced as neededvirgin olive oilDIRECTIONS:1. Toss grilled asparagus with vinaigrette and let stand covered and refrigerated at least two hours before using. 2. Lay 12 slices of bread on clean, flat surface. Top each slice with (in order): two slices fontina; three marinated, drained spears asparagus; two slices mozzarella; six fresh basil leaves; 2-½ Tbsps. red pepper pieces; and two slices provolone. Top with second slice of bread. Cover and reserve. 3. Brush both sides of each sandwich lightly with olive oil. Heat a large nonstick skillet over medium heat and griddle sandwiches on both sides until golden brown. Transfer to a sheet pan and warm in 350ºF oven 8 to 10 minutes or until heated through. Cut each sandwich on the diagonal to serve. NUTRITIONAL INFORMATION: SERVINGS:12 servings From:Recipe from the Wisconsin Milk PHOTO CREDIT:Photo Credit:
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