2 - 3 Sundried tomatoes
½ cup mayo
12 cloves roasted garlic
Pickled Red onion juice
Large rectangular shaped focaccia bread
2 cups fresh Baby spinach
2 - 3 jarred roasted red peppers, cut into strips (I like Mezzetta)
8 oz Unexpected Cheddar (aged white cheddar from Trader Joe's but you can use any white cheddar or your favorite mozzarella)
¼ cup Pickled red onions
½ cup Pesto sauce
¼ cup Parmesan cheese
Grab the food processor and toss in the sundried tomatoes, the mayo, roasted garlic, drizzle of rosemary olive oil, sea salt, and a splash of the pickled red onion juice from the jar. Process until smooth and creamy.
Preheat your oven to 375 degrees and prepare a sheet pan with a piece of parchment paper.
Cut the focaccia bread in half and spread one half with the store-bought pesto and the other half with the sundried tomato aioli.
Top the base piece with the spinach, roasted red peppers, aged cheddar, pickled red onions, and sea salt/pepper. Lightly sprinkle the top side of bread with the parmesan cheese.
Bake at 375 for 20-30 minutes or until the cheese is melty and the bread is lightly crispy.
Cut into squares on a large wood cutting block and serve immediately.