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Source: Fabulous Food Associations

Tuscan-Style Wisconsin Grilled Cheese Sandwich
This Tuscan-Style sandwich will be a hit at any lunch or gathering. Double the recipe and invite friends over to watch the game and serve these sandwiches.
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Serves: 6
Prep Time: (Chill time 2 hours) prep 20 minutes
Cook Time: 8-10 minutes
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18 spears (1 pound) grilled asparagus
1/2 cup prepared balsamic-garlic-olive oil vinaigrette
12 slices crusty sourdough bread
12 slices (6 ounces) Wisconsin Fontina cheese
12 slices (8 ounces) Wisconsin Fresh mozzarella cheese (from 4 ounce ovals)
1 cup (1 ounce) fresh basil leaves
1 cup (6 ounces) roasted red pepper pieces
12 slices (6 ounces) Wisconsin provolone cheese
extra virgin olive oil, as needed

Toss grilled asparagus with vinaigrette and let stand covered and refrigerated, at least 2 hours before using. Reserve.

 Lay 6 slices of bread on clean, flat surface. Top each slice with (in order) 2 slices Wisconsin Fontina, 3 marinated drained asparagus spears, 2 slices Wisconsin Fresh Mozzarella, 6 fresh basil leaves, 2 1/2 tablespoons red pepper, and 2 slices Wisconsin Provolone. Top with second slice of bread and brush both sides of sandwich with olive oil.

 Heat a large non-stick skillet over medium heat and grill sandwiches on both sides until golden brown. Transfer to baking sheet and keep warm in 350 oven 8 to 10 minutes or until heated through.

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