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Summer Breeze

Created by:

Stacey Reed — Gresham, OR

This sandwich captures the flavors of summer between slices of rustic bread. Basil, tomatoes, and crisp bacon are layered with luscious Wisconsin Mascarpone cheese.

COOKING DIRECTIONS

Butter 1 side of bread slices. Arrange slices buttered-side-down. Spread each slice with Mascarpone, dividing evenly. Over 2 slices, sprinkle basil, vinaigrette (drops from spoon), tomato slices, and 2 slices bacon each. Top with remaining 2 bread slices, buttered-side-up.

Heat nonstick skillet for 2 minutes over medium low. Grill sandwich for about 4 minutes, until golden and crispy. Flip and grill another 4-5 minutes.

INGREDIENTS

2
  • 2-3 tablespoons butter, softened
  • 4 1/2-inch-thick slices kalamata olive bread, preferably ciabatta
  • 4 tablespoons Wisconsin Mascarpone cheese
  • 1 teaspoon fresh basil leaves, finely chopped
  • 3/4 teaspoon homemade or store-bought balsamic vinaigrette
  • 4 slices yellow tomato to cover bread, preferably heirloom
  • 4 slices premium bacon, fried crisp and drained
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