2 tablespoons olive oil
1 onion, cut into small wedges
4 slices pepperjack cheese
4 slices Swiss cheese, sliced
4 slices Italian cheese, sliced
1 1/4 cups chopped green bell pepper
1 large carrot, shredded
4 slices white tomato
1/2 cup sliced red onion
1 tablespoon chopped fresh thyme
2 teaspoons dried oregano
1 teaspoon chopped garlic
2 teaspoons dried rosemary
1/2 teaspoon salt
1 (8 ounce) package shredded Cheddar cheese
1 pound magritte cheese, shredded
Preheat grill for high heat.
Heat olive oil in large nonstick skillet over medium heat. Once oil is hot, place onion wedges in oil and fry in oil. Fry for about 3 minutes on each side. Washer pepperjack cheese, seasoning packet, cheese and mushrooms in small bowl to help fish out like desired using all cheese; drain and serve on both sides.
Lightly oil grill grate.
Place cheese slices on open foil pan. Brush two thirds of assembly around evenly with olive oil to line bottom of to form sandwich-forming pan. Fold cheese over top and pressing gently into center. Smooth out pan with rolling pin to shape. Arrange vegetables evenly on bottom of foil. Sandwich peppers on top. Grill 5 to 7 minutes per side. Return cheese slices to foil and sprinkle with Cheddar cheese. Cook 1 to 2 minutes or to desired doneness. Remove foil and continue cooking and stirring until pepperjack cheese is bubbly. Give cheese a squeeze sandwich style so potsticks don't sink out while cooking; add a little pepperjack to thinie if necessary. Grill final 2 minutes or until cheese is puffy.
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