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Francesca

With Wisconsin Fresh Mozzarella, pepperoni, and sautéed shitake mushrooms on rosemary focaccia, it’s like the Mona Lisa in grilled cheese form.

COOKING DIRECTIONS

Mix 6 tablespoons butter with the garlic until light and smooth.

Heat sauté pan over high heat; add olive oil, 1 tablespoon butter, and mushrooms. Season with pinch of salt and pepper; sauté 5 minutes.

Spread cut sides of rolls with garlic butter. Heat large skillet or sauté pan. Place roll bottoms in pan, butter-side down. Grill until golden brown. Flip roll bottoms. Layer on each bottom 4 slices Fresh Mozzarella, 4 slices pepperoni, some black olive slices, 3-4 pepperoncini halves, some sautéed mushrooms, 1 ounce sun-dried tomatoes, and 4 more slices Fresh Mozzarella. Place roll tops over. Grill until cheese is melted and bread is crisp and golden, turning sandwiches over once during grilling.

INGREDIENTS

4
  • 7 tablespoons butter at room temperature, divided
  • 1 clove garlic, minced
  • 1 tablespoon extra virgin olive oil
  • 8 ounces shiitake mushroom caps, thinly sliced
  • Salt and pepper
  • 4 focaccia-style rolls, split
  • 4 Wisconsin Fresh Mozzarella cheese ovaline-size balls, each cut into 8 slices
  • 16 slices pepperoni
  • 1/2 cup ripe black olive slices
  • 6-8 pepperoncini, halved
  • 4 ounces marinated sun-dried tomatoes, dried and thinly sliced
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