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The Tuscan Grilled Cheese



– 2 tablespoons California butter softened – 8 (1/2-inch thick) slices pugliese or potato rosemary bread cut on the diagonal to make slightly larger – 4-6 ounces smoked California mozzarella cheese thinly sliced – 1/4 cup roasted red peppers well drained and sliced – 1/4 cup pitted mixed olives well drained and coarsely chopped – 2 tablespoons snipped fresh basil
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Butter one side of each bread slice and place buttered side down on a cutting board. Top half the bread with cheese, peppers, olives and basil; close sandwiches. Cook in a large skillet over medium heat for 5 minutes on each side or until bread is golden brown and cheese is melted, tenting with foil after turning.

Makes 4 servings.

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