Ingredients
- 8 ounces pesto sauce
- sourdough bread
- 2 (5 ounce) cans caponata
- drained (Eggplant Appetizer)
- 8 ounces mushrooms
- 2 tomatoes
- 1 slice of your favorite cheese
Instructions
- Turn on the George Forman Grill.
- If you have a heat adjustment on you grill set it to medium.
- Slather some pesto on two pieces of bread.
- Put a few tomato slices down.
- Add 1/2 can of Caponata, your desired amount of mushrooms, and your favorite cheese.
- Then put the other piece of pesto covered bread on top.
- Place on the grill and crush it down with the weight of the grill until the bread is toasted and the cheese is melted.
- Cut the grinder in half and serve.
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