ITALIAN GRILLED CHEESE Recipe

Name: Taste of Italy 23s ITALIAN GRILLED CHEESE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 4 units ciabatta or Italian sandwich rolls; 4 tbs unsalted butter, softened; 2 tsp olive oil; 1 units garlic clove, halved (for rubbing); 8 slices sliced provolone cheese; 8 oz sliced fresh mozzarella; 4 slices sliced sharp Italian or aged cheddar; 1 cups sliced tomate (roma or vine-ripe); 12 leaves fresh basil leaves; 1 cup roasted red peppers (jarred), drained and sliced; 1 tsp dried oregano; 1 tsp salt; 0.5 tsp freshly ground black pepper; 2 tbs balsamic glaze (optional)

Inspired by Taste of Italy 23

Time25m

Serves4

Make Italian Grilled Cheese Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Sandwiches (makes 4 sandwiches)

4 units ciabatta or Italian sandwich rolls

4 tbs unsalted butter, softened

2 tsp olive oil

1 units garlic clove, halved (for rubbing)

8 slices sliced provolone cheese

8 oz sliced fresh mozzarella

4 slices sliced sharp Italian or aged cheddar

1 cups sliced tomate (roma or vine-ripe)

12 leaves Fresh basil leaves

1 cup roasted red peppers (jarred), drained and sliced

1 tsp Dried oregano

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

2 tbs balsamic glaze (optional)

Method

Sandwiches (assembly & grilling)

Prepare bread

Slice each ciabatta roll horizontally to make 4 sandwich bases and tops. Spread about 1 teaspoon of softened butter on the outside of each top and bottom (about 4 tbs total across all sandwiches). Lightly brush the inside faces of the bread with 2 tsp olive oil. If desired, rub the cut inside surfaces briefly with the cut side of the halved garlic clove for a gentle garlic flavor.

Assemble fillings

On each bottom half start with one slice provolone, then 2 oz (approximately 2 slices) fresh mozzarella distributed evenly, then one slice aged cheddar (or sharp Italian). Divide the sliced tomatoes evenly among the 4 sandwiches (about 1/4 cup per sandwich) and season the tomatoes on each sandwich with a pinch of salt and a few grinds of black pepper. Add 3 basil leaves and approximately 1/4 cup roasted red pepper slices to each sandwich. Sprinkle each sandwich with a light pinch (about 1/4 tsp each) of dried oregano.

Close and press

Place the top halves on each sandwich and press gently to compact fillings. Wipe a griddle or large skillet clean and heat over medium-low to medium heat. The lower temperature allows the cheese to melt fully without over-browning the bread.

Grill sandwiches

Place sandwiches buttered-side down on the preheated griddle. Spread an additional small amount of butter (or brush with olive oil) on the exposed top of each sandwich so both sides will brown. Cook 3–5 minutes on the first side until golden brown and cheese begins to melt. Carefully flip each sandwich and cook the second side 3–4 minutes until golden brown and the cheeses are fully melted. Press gently with a spatula during cooking to improve contact and melting. If cheese is slow to melt, cover the skillet with a lid for 1–2 minutes to trap heat.

Finish and serve

Remove sandwiches to a cutting board and let rest 1 minute. If using, drizzle about 1/2 tablespoon balsamic glaze over the filling before cutting. Slice each sandwich in half on the diagonal. Serve hot, with extra basil or a small side salad if desired.