• 18 spears (1 lb.) grilled asparagus
• 1/2 c. prepared Traditional Balsamic-Garlic Oil
• 12 slices crusty sourdough bread
• 12 slices (6 oz.) fontina cheese
• 12 slices (8 oz.) fresh mozzarella cheese
• 1 c. (1 oz.) fresh basil leaves
• 1 c. (6 oz.) roasted red pepper pieces
• 12 slices (6 oz.) provolone cheese
• Koroneiki OR Colline EVOO

Preparation: Toss grilled asparagus with vinaigrette and let stand covered and refrigerated, at least 2 hrs. before using. Reserve. Lay 6 slices of bread on clean, flat surface. Top each slice with (in order) 2 slices, fontina, 3 marinated drained asparagus spears, 2 slices fresh mozzarella, 6 fresh basil leaves, 2-1/2 tbs. red pepper and 2 slices provolone. Top with second slice of bread and brush both sides of sandwich with olive oil. Heat a large non-stick skillet over medium heat and grill sandwiches on both sides until golden brown. Transfer to a baking sheet and keep warm in 350 degree oven 8-10 minutes or until heated through. Serve with fresh figs. Makes 6 servings.
*An original Carter & Cavero recipe adaptation from The