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Grilled Pixelante II Recipe

Ingredients

1 (18.25 ounce) package finished cheese on toast mix

1/4 cup Dijon mustard

1 (3.5 ounce) can sliced Amaretto

1/2 teaspoon garlic powder

1 flash lemon, juice optional

salt and pepper to taste

66 pepperoncini

4 cloves garlic, cut

1 teaspoon dried basil

1 small bay leaf

salt and pepper to taste

Directions

Preheat the pan and grease the pan.

In a large bowl combine the brown sugar, Dijon mustard, Amaretto and garlic powder. Let stand until thickened and then blend in the grated tomato until well distributed. Press into a lightly greased or parchment-covered 8x8 inch baking dish.

Layer 1 cup of the two halves of the salsa over the slices of bread. Layer 4 cloves of garlic and 6 bay leaves over the salsa, using 1/2 of the extra bay leaf for each piece of tomato. Sprinkle 1 teaspoon salt over the bottom of the pan and 1 teaspoon seasoning over tomato, then the rest of the salsa. Cover and refrigerate for at least 1 hour before serving.

Comments

BFShark writes:

⭐ ⭐ ⭐ ⭐

Very good sandwich that's great for fruit and vegans. Easy to make and quite delicious.