1 cup jarred roasted red peppers, drained and patted dry
6 leaves basil
2 tbsp light mayonnaise (or plain yogurt)
4 oz part-skim mozzarella cheese, shredded
12 slices sandwich bread
6 slices creamy Havarti cheese
1. For sauce, place almonds into bowl of food processor; cover and pulse until finely chopped. Add peppers, garlic, basil and mayo; process until smooth. Set aside.
2. Spray griddle with olive oil; heat over medium-low heat 1-3 minutes or until shimmering. Spread about 2 tbsp of the sauce over each of six bread slices; top with cheeses and remaining bread slices. Cook 8-12 minutes or until golden blown and cheeses begin to melt. Turn over; cook an additional 3-5 minutes or until golden brown and cheese are completely melted. Serve immediately.