For the Honey Roasted Garlic Mayo
- 2 heads garlic
- 2 tablespoons honey
- 1/2 cup mayonnaise (homemade or store bought)
For the Sandwich
- 4 thick slices sourdough bread
- 4 tablespoons butter
- 2 tablespoons sun dried tomato and walnut pesto, divided
- 6 ounces cheese, grated Fontina - divided
- 1 1/2 cups loosely packed fresh baby spinach
- 10 slices cooked slab peppered bacon
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
For the Mayonnaise: Slice off the top third off both heads of garlic. Place the garlic into an oven-safe baking dish and drizzle with honey. Cover tightly with foil and bake in a preheated 375º F oven for about 45 minutes.
Remove the garlic using tongs and let cool. Once safe to handle, squeeze the garlic cloves into a bowl and cool completely. Add a half cup of mayo to the honey roasted garlic and mix, breaking up the roasted garlic cloves. Refrigerate until ready to use.
Preheat griddle to 350º F.
Butter one side of each of the slices of sourdough bread. On the unbuttered side of bread, smear a tablespoon on each sandwich half. Top both with a little grated Fontina, spinach, peppered bacon and more grated cheese. Top with the remaining slices of sourdough, butter-side-up and griddle until golden. Cover with a domed lid or tented foil to speed up the melting process.
Slice in half and serve.