Italian Grilled Cheese Recipe

Prep the bread

Spread one side of each bread slice lightly with softened unsalted butter (about 1/2 tbs per slice). On the opposite side of four slices, spread the sun-dried tomato pesto evenly (about 1 teaspoon per slice). Rub the unbuttered sides lightly with the cut garlic half for a subtle garlic flavor, then discard the garlic.

Assemble sandwiches

On each pesto-spread slice, layer: 1 ounce mozzarella, 0.5 ounce provolone, 1-2 slices roasted red pepper, 3 slices salami or 1-2 slices prosciutto (if using), 2 basil leaves, a light sprinkle of grated Parmesan (about 1/2 tbs), a pinch of dried oregano, black pepper, and red pepper flakes if desired. Top with the buttered bread slice, buttered side out. Repeat to make four sandwiches.

Cook

Heat a large skillet or griddle over medium-low to medium heat. Add olive oil and let it warm for 30 seconds. Place two sandwiches in the skillet seam-side up. Cook for 3-4 minutes until the bottom is deep golden brown and cheese begins to melt. Carefully press down with a spatula or a heavy pan lid to encourage even contact. Flip and cook the other side for 3-4 minutes until golden and cheese is fully melted. If the sandwich browns too quickly before the cheese melts, reduce heat to low and cover loosely with a lid for 1-2 minutes. Repeat with remaining sandwiches.

Finish

Transfer cooked sandwiches to a cutting board. Let rest 1 minute to avoid cheese loss, then cut each sandwich in half on the diagonal. Sprinkle the cut edges with the remaining grated Parmesan and a light pinch of dried oregano.

Arrange Italian Grilled Cheese halves on a platter. Serve warm with optional marinara or extra sun-dried tomato pesto for dipping. Garnish with extra basil leaves if desired.