Focaccia bread (best if seasoned with rosemary & garlic)
1-2 tbsp Horseradish
1-2 tbsp Lingonberry spread
2-3 slices Pepper jack cheese
2-3 slices Provolone cheese
2-3 slices Heirloom tomato
3-5 Red onion rings
1 Spicy pickled pepper, cut into strips
Cooking spray, for greasing
1-2 tbsp Horseradish
1-2 tbsp Lingonberry spread
2-3 slices Pepper jack cheese
2-3 slices Provolone cheese
2-3 slices Heirloom tomato
3-5 Red onion rings
1 Spicy pickled pepper, cut into strips
Cooking spray, for greasing
Cut the focaccia bread so that you have three slices for one sandwich.
On the bottom slice, spread the horseradish and top with pepper jack. On the middle slice of bread, out the lingonberry spread and top with provolone cheese
Lightly grill both halves on a skillet with cooking spray to brown the bread and melt the cheese, being careful that the cheese doesn't fall or melt off to the side. Add the tomato and red onions on top of the pepper jack, and the sliced pickled pepper on top of the provolone. Stack and add the top slice of focaccia.
