by Cindy Kraus, a Grilled Cheese Academy Recipe Contest Finalist
This spin on the New Orleans classic is even more flavorful, thanks to two delicious Wisconsin cheeses and garlic focaccia. Looking for some more grilled cheese inspiration? Visit GrilledCheeseAcademy.com and download our free recipe book.
6×6-inch piece of thick focaccia
4 slices Wisconsin Provolone cheese
4 slices Genoa salami
2 slices prosciutto
4 slices Wisconsin Mozzarella cheese
1/4 cup jarred Italian olive salad (mufaletta)
1–2 tablespoons butter
Split the focaccia square, creating 2 slices.
On bottom side, layer Wisconsin Provolone, salami, prosciutto and Wisconsin Mozzarella. Spoon olive salad over; add bread top.
Heat butter in skillet until melted and hot. Grill sandwich for about 2 minutes, top side down; flip and grill an additional 2 minutes or until cheese is melted.