Grilled Vegetable Sandwiches With Fontina

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Big Girls Small Kitchen


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One approximately 6-x-8-inch piece of fresh focaccia

about 2 tablespoons olive oil


2 zucchini, sliced lengthwise into 4-5 planks

2 tablespoons black olive tapenade

1/4 cup Sundried Tomato Pesto

about 1/4 pound fontina, thinly sliced

1 clove garlic

1/2 teaspoon salt

1/2 cup sundried tomatoes, with any oil that clings to them

1/3 cup walnuts, toasted

juice of 1/2 a lemon

about 1/3 cup olive oil

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