Grilled Cheese Panzanella

• 4 (1/2-inch) slices sourdough bread
• 4 (3/4-ounce) slices Land O LakesDeli 4 Cheese Italian Blend
• 6 tablespoons olive oil
• 3 tablespoons white wine vinegar
• 1 teaspoon finely chopped fresh garlic
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon pepper
• 3 to 4 medium (2 1/2 cups) tomatoes, chopped
• 1 large (1 1/4 cups) yellow bell pepper, chopped
• 1 medium (1 1/4 cups) cucumber, peeled, seeded, chopped
• 1 small (1/2 cup) red onion, thinly sliced
• 1/2 cup fresh basil leaves, chopped
• 1 teaspoon salt

1. Heat broiler.
2. Place 2 slices bread onto ungreased baking sheet.
3. Top each with 2 slices cheese and remaining bread slices.
4. Broil 5 to 6 inches from heat, turning once, 4-8 minutes or until golden brown on both sides.
5. Transfer to cooling rack; cool completely.
6. Cut into 1-inch cubes.
7. Combine all dressing ingredients in small bowl; beat with whisk until well mixed.
8. Set aside.
9. Place all salad ingredients in large bowl.
10. Add dressing; toss to combine.
11. Just before serving, add bread cubes to salad; toss to combine.

bread, olive oil, white wine vinegar, fresh garlic, mustard, pepper, tomatoes, yellow bell pepper, cucumber, red onion, fresh basil, salt

Taken from www.landolakes.com/recipe/3548/grilled-cheese-panzanella (may not work)