The Grilled Cheese Sandwich Moves Outdoors

Jul 07, 2006, 01:00 ET from Sargento Foods Inc.

    PLYMOUTH, Wis., July 7 /PRNewswire/ -- Summertime means that cooking
 moves outdoors to the grill as long as the weather holds. Instead of
 serving the same expected burgers and hot dogs, savvy home chefs are
 grilling up panini, the super-popular Italian sandwiches that can be
 toasted on a grill in no time.
     Grilled cheese sandwiches have come a long way, and popular New York
 restaurant owners and authors of the new cookbook Simple Italian
 Sandwiches, Jennifer and Jason Denton, have partnered with Sargento Deli
 Style sliced natural cheese to create innovative sandwiches perfect for
 outside grilling. Sargento's variety of all-natural authentic cheeses will
 make any sandwich a hit.
     The Dentons created intriguing flavor combinations like provolone with
 prosciutto and rosemary, or sliced baby Swiss with summer squash, fresh
 mint and chile. The key to a great outdoor grilled sandwich, says Jason
 Denton, is an ordinary brick.
     "Wrap a brick in foil and use it to weigh down the sandwich and press
 all the flavors together," says Denton.
     For five outdoor grilled cheese sandwich recipes, visit .
     Recipe:  Provolone Panini with Prosciutto and Rosemary Roasted Peppers
     (High res. images available upon request)
     Preparation Time:  20 minutes
     Cooking Time:  5 minutes
     Serves:  4
     2 red bell peppers, cut into strips or cubes
     2 tsp. chopped fresh rosemary
     2 tsp. extra virgin olive oil
     4 ciabatta rolls*
     12 slices Sargento Deli Style Provolone cheese
     8 oz. thinly sliced prosciutto
     1. Toss red peppers with rosemary and oil; season to taste with salt and
        freshly ground black pepper. Transfer mixture to a baking sheet. Bake
        in a preheated 400 degree F oven 15 minutes or until peppers are
     2. Preheat panini grill or heat gas grill to medium-low.
     3. Slice off the domed tops of the ciabatta rolls; save for another use.
        The rolls should now be 1-inch thick. Split the rolls horizontally.
        Turn bottom halves up and top with 4 slices cheese, the prosciutto, the
        peppers and remaining 8 slices cheese. Close sandwiches with top halves
        of ciabatta rolls. Brush lightly with additional olive oil, if desired.
     4. Cook sandwiches in panini grill (in batches if necessary) or on gas
        grill for 4 to 5 minutes, turning once until cheese is melted and bread
        is golden brown.
     *8 large slices rustic Italian bread may be substituted.
     Sargento Foods Inc., based in Plymouth, Wis., is the leading
 manufacturer, packager and marketer of natural shredded, sliced and snack
 cheeses, cheese appetizers, ingredients and sauces. Founded in 1953,
 Sargento has demonstrated its passion for providing the best cheese with
 the introduction of many industry firsts including ready-to-use shredded
 cheeses, peg bar merchandising, vacuum packaging and resealable packaging.
 Owned and operated by the Gentine family for more than 50 years, Sargento
 has net sales in excess of $500 million, and operates facilities in
 Plymouth, Elkhart Lake, Hilbert and Kiel, Wisconsin.

SOURCE Sargento Foods Inc.