Garden Grilled Cheese Sandwiches with Black Olive Mayonnaise (Bobby Flay) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
8 slices sourdough bread, sliced 1-inch thick |
1/4 cup olive oil |
16 slices fontina, sliced 1/4-inch thick |
2 red peppers, grilled and cut into 8 pieces |
4 marinated artichoke hearts, sliced thinly |
2 cups arugula leaves |
1 cup good quality mayonniase |
2 cloves garlic |
1/4 cup nicoise olives, pitted |
1 tablespoon fresh lemon juice |
salt and freshly ground pepper |
Directions:
1. Preheat grill.
2. Brush both sides of the bread with olive oil. Place 4 slices of bread on a baking sheet and place 2 slices of fontina, 4 slices of pepper, artichokes and arugula on each slice of bread. Top each slice with the remaining 4 slices of bread and grill for 3 to 4 minutes on each side, or until golden brown and the cheese has melted.
3. Black Olive Mayonnaise:
4. Place all ingredients in a food processor and process until smooth. Serve with sandwiches.
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