You won't eat grilled cheese the same way again, after trying Chef Carm's decadent brie and roasted pepper panino.
2oz Brie cheese, sliced 1/4" thick
½ sweet roasted red pepper, sliced
1tsp black olive tapenade
1 cup fresh baby spinach leaves
4 sun-dried tomatoes
1-2 rings thinly sliced red onion
1 Rosemary Foccacia bun
Spread the olive tapenade on the bread, then layer in order; spinach, onions, roasted red peppers, brie and sun-dried tomatoes. Sandwich with top of bun, and place onto grill.
Cook for about 8 minutes. Allow to rest for 2 minutes, cut in half on a bias.