Grilled Cheese Sandwich Courtesy Of: The Wisconsin Milk Marketing Board Grilled Cheese Sandwich Serves 12 36 spears Grilled asparagus 250 mL or 1cup Sysco Imperial Balsamic & Olive Oil Dressing 24 slices Sourdough bread slices 24 slices Fontina cheese 24 slices Mozzarella cheese 500 mL or 2 cups Fresh basil leaves 500 mL or 2 cups Roasted red pepper pieces 24 slices Provolone cheese as needed Olive oil Toss grilled asparagus with Imperial Balsamic and Olive Oil Vinaigrette and let stand covered and refrigerated at least 2 hours before using. Reserve

Lay 12 slices of bread on clean, flat surface. Top each slice with: 2 slices fontina cheese; 3 marinated, drained spears of asparagus; 2 slices mozzarella; 6 basil leaves; 2 1/2 Tbsp (40 mL) red pepper pieces; 2 slices of provolone; and finish with a second slice of bread.

Brush both sides of each sandwich lightly with olive oil. Heat a large nonstick skillet over medium heat and griddle sandwiches on both sides until golden brown. Transfer to a sheet pan and warm in a 350 Degree F (180 degree C) oven for 8 to 10 minutes, or until heated through. Cut each sandwich on the diagonal and serve.