Ingredients
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2 slices country bread, rustic
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1 slice vidalia onion
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2 slices swiss cheese
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2 slices Fontina cheese, sliced thin
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2 leaves arugula
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1/4 cup basil leaves
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1/4 cup olive oil
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1 tablespoon olive oil
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1 tablespoon butter
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1 teaspoon salt
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1 tablespoon parmesan cheese
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1 teaspoon sriracha hot chili sauce
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1 tablespoon mayonnaise
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1 tablespoon lemon juice
Instructions
- Spread softened butter on the outside of each bread slice.
- In a food processor, add basil, 1/4 C olive oil, 1 t salt, 1 T parmesan cheese; blend.
- 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.
- 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.
- 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.
- Spread other slice of bread with hot mayo. Put the mayo side inside.
- 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.