Recipe

A A A

• 2 slices country bread , rustic
• 1 slice vidalia onion
• 2 slices swiss cheese
• 2 slices fontina cheese, sliced thin
• 2 leaves arugula
• 1/4 cup basil leaves
• 1/4 cup olive oil
• 1 tbsp olive oil
• 1 tbsp butter
• 1 tsp salt
• 1 tbsp parmesan cheese
• 1 tsp sriracha hot chili sauce
• 1 tbsp mayonnaise
• 1 tbsp lemon juice

• 1 Spread softened butter on the outside of each bread slice.
• 2 In a food processor, add basil, 1/4 C olive oil, 1 t salt, 1 T parmesan cheese; blend.
• 3 In a small bowl, mix mayo, lemon juice and Sriracha chili. You may want to add more than 1 teaspoon. Depending on heat, add to desired taste.
• 4 Heat a cast iron pan to medium heat or use a sandwich press. if using the pan, use 1 T olive oil and then put buttered side of sandwich down. The oil and butter make a tastier mixture.
• 5 Put one buttered side of bread down; spread with pesto mixture; add 2 slices swiss and two slices fontina cheese, add onion slice and top with arugula.
• 6 Spread other slice of bread with hot mayo. Put the mayo side inside.
• 7 Cook approximately 2 minutes until browned on each side. Make sure cheese is melted and bread is nicely golden. Serve with more pesto for dipping, if desired.