**The Francesca With Wisconsin Cheese** With Wisconsin Fresh Mozzarella, pepperoni, and sautéed shitake mushrooms on rosemary focaccia, it’s like the Mona Lisa in grilled cheese form.

INGREDIENTS

• 7 tablespoons butter at room temperature, divided
• 1 clove garlic, minced
• 1 tablespoon extra virgin olive oil
• 8 ounces shiitake mushroom caps, thinly sliced
• Salt and pepper
• 4 focaccia-style rolls, split
• 4 Wisconsin Fresh Mozzarella cheese ovaline-size balls, each cut into 8 slices
• 16 slices pepperoni
• 1/2 cup ripe black olive slices
• 6-8 pepperoncini, halved
• 4 ounces marinated sun-dried tomatoes, dried and thinly sliced

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DIRECTIONS

1. Mix 6 tablespoons butter with the garlic until light and smooth.

2. Heat sauté pan over high heat; add olive oil, 1 tablespoon butter, and
   mushrooms. Season with pinch of salt and pepper; sauté 5 minutes.

3. Spread cut sides of rolls with garlic butter. Heat large skillet or sauté pan.
   Place roll bottoms in pan, butter-side down. Grill until golden brown.
   Flip roll bottoms. Layer on each bottom 4 slices Fresh Mozzarella, 4 slices
   pepperoni, some black olive slices, 3-4 pepperoncini halves, some sautéed
   mushrooms, 1 ounce sun-dried tomatoes, and 4 more slices Fresh Mozzarella.
   Place roll tops over.

4. Grill until cheese is melted and bread is crisp and golden, turning sandwiches
   over once during grilling.

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The Grilled Cheese Academy has a lot of great grilled sandwiches, including This One

bon appetit