Brush 1 side of each bread slice with ½ teaspoon olive oil.
Place 1 bread slice on a plate, olive-oil-side up.
Top with Mozzarella then bruschetta, Fontina, diced roasted red pepper and garlic and herb Monterey Jack cheese.
Sprinkle with black pepper and top with second bread slice, olive-oil-side down.
In a 12-inch skillet over low heat, place 1½ teaspoons each olive oil and butter.
When butter is melted, swirl pan and place sandwich in center.
Cover; cook 3 to 4 minutes or until golden brown.
Uncover; remove sandwich to plate and add remaining olive oil and butter to skillet.
When butter is melted, swirl pan and add sandwich, uncooked-side down.
Cover; cook 3 to 4 minutes or until golden brown.
Place on plate and cut in half diagonally.
Garnish with basil, olives and red pepper strips if desired. Makes 1 sandwich.
Ingredients
Directions
Brush 1 side of each bread slice with ½ teaspoon olive oil.
Place 1 bread slice on a plate, olive-oil-side up.
Top with Mozzarella then bruschetta, Fontina, diced roasted red pepper and garlic and herb Monterey Jack cheese.
Sprinkle with black pepper and top with second bread slice, olive-oil-side down.
In a 12-inch skillet over low heat, place 1½ teaspoons each olive oil and butter.
When butter is melted, swirl pan and place sandwich in center.
Cover; cook 3 to 4 minutes or until golden brown.
Uncover; remove sandwich to plate and add remaining olive oil and butter to skillet.
When butter is melted, swirl pan and add sandwich, uncooked-side down.
Cover; cook 3 to 4 minutes or until golden brown.
Place on plate and cut in half diagonally.
Garnish with basil, olives and red pepper strips if desired. Makes 1 sandwich.
