1 (15 ounce) can canned tomatoes with green chile peppers (15 ounce can crushed red peppers), drained
1 1/2 cups water
6 tablespoons pinot noir-jacquard syrup
1 teaspoon prepared horseradish
5 tablespoons shredded carrot
10 ounces sliced mozzarella cheese
In a blender, slowly blend diced tomatoes with green chiles and water. Stir tomatoes to all of their liquid. Add crushed red peppers and mix well. Refrigerate at least 2 hours or overnight.
Prepare/mix horseradish, carrot and cheese. Spread dressing on grilled sandwich, brush cheese on. Top sandwich with sliced mozzarella cheese. Cover sandwich loosely with aluminum foil to prevent allows sauce.