Restaurant Recipes

Rock Bottom Brewery Gourmet Grilled Cheese

No Photo


  • 2 slices focaccia bread, per sandwich
  • 2 tablespoons walnut pesto mayonnaise (blend pre-made pesto with mayonnaise)
  • 1 ounce fontina cheese, grated
  • 1 ounce mozzarella cheese, grated
  • 1 ounce Monterey Jack cheese, grated
  • 2 pepperoncini, sliced and stemmed
  • 1 roasted red pepper, sliced
  • 4 Roma tomatoes, cut in quarter-inch slices


  1. Spread each slice of Focaccia bread with pesto mayonnaise. Place each half in a 9-inch pie tin with mayonnaise facing up.
  2. In a mixing bowl blend all grated cheeses.
  3. Place 2 ounces of mixed cheeses on each slice of focaccia.
  4. Place two slices of roasted pepper on one slice of focaccia, and place sliced Roma tomatoes and pepperoncini on the other half.
  5. Place in a 500 degrees F oven for five minutes.
  6. When cheese is melted, remove from oven and place halves together.
  7. Cut in half and serve.


Posted by LladyRusty at Recipe Goldmine 3/6/2002 9:11 am.

Source: WXIA 11, Atlanta - 10/12/98 - from Rock Bottom Brewery

God's Rainbow - Noahic Covenant