Grilled Ciabatta Sandwich with President Feta, Grilled Portobello, Sun Dried Tomatoes, and Fresh Herbs

Yield:  4 servings

INGREDIENTS: 
6 oz.  President Feta Cheese, crumbled 
4 each Ciabatta Buns, ( 6” rectangles) 
1 oz.  Extra Virgin Olive Oil 
  
2 each Portabello Mushrooms 
16 oz.  Prepared Balsamic Vinaigrette 
  
8 oz.  Sun Dried Tomatoes (soft), julienned 
1 C. Mixed Chopped Fresh Herbs, (Basil, Chives, Oregano) 
   
  

PROCEDURE: ****Preheat a gas Grill to Medium High Heat****

- Split the Ciabatta buns horizontally. Brush with Olive oil, and toast on the grill.
- Drain the Mushrooms, and grill them until tender. Remove from grill, and slice about ¼” thick.  Arrange Mushrooms into four portions on a baking dish.
- Top Mushrooms with Feta cheese, and then the Sun Dried Tomatoes, and Herbs.
- Place the baking dish on the grill, and close the lid.
- Bake the Mushrooms in the closed grill until the Feta is soft and melted.
- Place each of the four portions onto the each of the bottom halves of the toasted Ciabatta Buns.
- Place top half on the sandwich, and cut in half diagonally.
- Serve with a lightly dressed Salad of Baby Greens.

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Genoa Pizza

Serves 4-6

- Preheat oven to 425 F

- Baking sheet or pizza pan

Ingredients:

1/2 cup Classico di Genova Basil Pesto

1 ready-made 12-inch pizza crust or dough

1/4 cup freshly grated parmesan cheese

1 tomato, thinly sliced

1/2 cup ricotta cheese

1/4 crumbled feta cheese

2 T chopped fresh basil

1) Spread pesto over crust, leaving a 1/2 inch border.

Sprinkle parmesan cheese over pesto layer.

Arrange tomato slices, ricotta and feta cheeses over top.

Sprinkle with basil.

2) Place on baking sheet or pizza pan and bake in preheated oven until cheese has melted, about 12 to 15 minutes.

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