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Mediterranean Delight

MEDITERRANEAN-DELIGHT

MEDITERRANEAN-DELIGHT

Yields1 Serving

Ingredients
 2 (1/2-inch thick) slices of brioche bread
 4 tsp extra virgin olive oil, divided
 2 slices Mozzarella cheese
 ¼ cup sun-dried tomato bruschetta, well-drained
 2 slices Fontina cheese
 ¼ cup roasted red bell pepper strips, diced and well drained
 2 slices garlic and herb Monterey Jack cheese
  tsp freshly ground black pepper
 3 tsp unsalted butter, divided
 Fresh basil leaves (optional)
 Black olives (optional)
 Roasted red bell pepper strips (optional)

Directions
1

Brush 1 side of each bread slice with ½ teaspoon olive oil.

2

Place 1 bread slice on a plate, olive-oil-side up.

3

Top with Mozzarella then bruschetta, Fontina, diced roasted red pepper and garlic and herb Monterey Jack cheese.

4

Sprinkle with black pepper and top with second bread slice, olive-oil-side down.

5

In a 12-inch skillet over low heat, place 1½ teaspoons each olive oil and butter.

6

When butter is melted, swirl pan and place sandwich in center.

7

Cover; cook 3 to 4 minutes or until golden brown.

8

Uncover; remove sandwich to plate and add remaining olive oil and butter to skillet.

9

When butter is melted, swirl pan and add sandwich, uncooked-side down.

10

Cover; cook 3 to 4 minutes or until golden brown.

11

Place on plate and cut in half diagonally.

12

Garnish with basil, olives and red pepper strips if desired. Makes 1 sandwich.

Ingredients

Ingredients
 2 (1/2-inch thick) slices of brioche bread
 4 tsp extra virgin olive oil, divided
 2 slices Mozzarella cheese
 ¼ cup sun-dried tomato bruschetta, well-drained
 2 slices Fontina cheese
 ¼ cup roasted red bell pepper strips, diced and well drained
 2 slices garlic and herb Monterey Jack cheese
  tsp freshly ground black pepper
 3 tsp unsalted butter, divided
 Fresh basil leaves (optional)
 Black olives (optional)
 Roasted red bell pepper strips (optional)

Directions

Directions
1

Brush 1 side of each bread slice with ½ teaspoon olive oil.

2

Place 1 bread slice on a plate, olive-oil-side up.

3

Top with Mozzarella then bruschetta, Fontina, diced roasted red pepper and garlic and herb Monterey Jack cheese.

4

Sprinkle with black pepper and top with second bread slice, olive-oil-side down.

5

In a 12-inch skillet over low heat, place 1½ teaspoons each olive oil and butter.

6

When butter is melted, swirl pan and place sandwich in center.

7

Cover; cook 3 to 4 minutes or until golden brown.

8

Uncover; remove sandwich to plate and add remaining olive oil and butter to skillet.

9

When butter is melted, swirl pan and add sandwich, uncooked-side down.

10

Cover; cook 3 to 4 minutes or until golden brown.

11

Place on plate and cut in half diagonally.

12

Garnish with basil, olives and red pepper strips if desired. Makes 1 sandwich.

Mediterranean Delight