Recipes from
The Chopping Block

1      cup mayonnaise
2      teaspoons finely shredded lemon peel
2      tablespoons lemon juice
1/4    cup coarsely chopped fresh parsley
1      clove garlic, minced
1/4    teaspoon bottled hot pepper sauce
        Salt and ground black pepper
1      tablespoon red wine vinegar
2      teaspoons minced shallot
3      tablespoons extra-virgin olive oil
        Salt and ground black pepper
1      cup baby spinach leaves
1/2    cup basil leaves
8      slices sourdough bread
1      tablespoon garlic grapeseed oil or garlic-flavored olive oil
2      medium red sweet peppers, roasted*
8      slices tomato (about 1 large)
4      slices fontina cheese


For mayonnaise, in a small bowl stir together mayonnaise, lemon peel, lemon juice, parsley, garlic, and hot pepper sauce; season to taste with salt and pepper. Set aside.

For vinaigrette, in a large bowl combine vinegar and shallot. Whisk in the olive oil; season to taste with salt and pepper. Add spinach and basil and toss to coat.

Heat a grill pan over medium heat. Brush each side of bread with grapeseed oil. Spread one side of each slice of bread with 1 tablespoon mayonnaise mixture. (Reserve remaining mayonnaise mixture for another use; cover and chill for up to 3 days.) Top the spread side of four bread slices with the basil and spinach, red pepper pieces, tomato slices, and fontina cheese. Top with remaining bread, spread sides down. Place on grill pan and grill until the bread is toasted and cheese is melted, turning once, about 2 to 3 minutes per side. Slice in half to serve. Makes 4 sandwiches.
 
*Roasted red pepper: Halve 2 red sweet peppers lengthwise; remove stems, seeds, and membranes. Place pepper halves, cut sides down, on a foil-lined baking sheet. Bake in a preheated 425°F oven for 20 to 25 minutes. Bring foil up around peppers to enclose. Let stand about 15 minutes or until cool. Use a sharp knife to loosen edges of the skins; gently pull off the skin in strips and discard.