Gourmet Grilled Cheese

Rock Bottom Brewery Copycat Recipe

Serves 1

2 slices focaccia bread per sandwich
2 tablespoons walnut pesto mayonnaise (blend premade pesto with mayonnaise)
1 ounce Fontina cheese, grated
1 ounce Mozzarella cheese, grated
1 ounce Monterey Jack cheese, grated
2 pepperoncini, sliced, stemmed
1 roasted red pepper, sliced
4 Roma tomatoes, sliced 1/4 inch thick

Spread each slice of Focaccia bread with pesto mayonnaise. Place each half in a 9 inch pie tin with mayonnaise facing up.

In a mixing bowl blend all grated cheeses. Place 2 ounces of mixed cheeses on each slice of focaccia. Place two slices of roasted pepper on one slice of focaccia, and place sliced roma tomatoes and pepperoncini on the other half.

Place in a 500 degree oven for for five minutes. When cheese is melted, remove from oven and place halves together. Cut in half and serve.