Bruschetta Grilled Cheese
Theresa Greco

Bruschetta Grilled Cheese

Classic grilled cheese meets the classic Italian antipasto for a new delizioso take on a beloved family-favorite recipe.

Yield:

2 sandwiches

Step up your grilled cheese game, or your appetizer game, with this super delicious Bruschetta Grilled Cheese Recipe. Perfect for late summer and early fall, when tomatoes are perfectly ripe, add some basil, balsamic, olive oil, and mozzarella, and these simple and basic ingredients transform into a delightfully unexpected gourmet treat. Choose to add the tomato mixture inside the sandwich for an easy yet elevated take on a classic grilled cheese, or leave it open-faced and slice into bite-size pieces for a fun snack or appetizer for dinner guests.

Ingredients

For the Sandwich:

1 large round loaf of rustic bread cut into 4 thick slices

1 ball of fresh mozzarella sliced 1/4 inch thick

extra virgin olive oil

For the Tomato Salad Topping:

2 large tomatoes chopped

2 tablespoons of fresh basil chopped

2 tablespoons of extra virgin olive oil

1 tablespoon of balsamic vinegar

salt and pepper to taste

Directions

1.For the Tomato Salad: mix all ingredients together in a bowl. Allow to marinate a few minutes while sandwich is cooking.

2. Heat a Circulon ScratchDefense 12" skillet over medium-low heat. Evenly coat pan with olive oil.

3. Drizzle olive oil on one side of all 4 slices of bread.

4. For Grilled Cheese:

  • Layer mozzarella rounds in an even layer on each slice of bread. Cover pan with 12" Circulon lid.
  • Let cook for ~3 min, until cheese is slightly melty.
  • Scoop about 2 tablespoons of tomato mixture on top of mozzarella.
  • Top with the other two slices of bread, sandwiching the tomato between the cheese.
  • Replace lid and cook for another 2 min for more melt and to lightly warm the tomatoes.
  • Remove from heat and place the sandwiches on a plate.
  • Serve with additional tomato salad on the side. Buon Appetito!

5. For Open Face or Bruschetta Appetizer bites:

  • Drizzle olive oil on one side of all 4 slices of bread. Layer mozzarella rounds in an even layer on all 4 slices.
  • Place on the skillet oil side down and add the 12" lid.
  • Cook until cheese is slightly melty - 3- 4 min on medium-low
  • Remove from heat and place on cutting board and cut into bruschetta slices.
  • Top each slice with tomato salad and serve!
Tags:Bread, Cheese, Everyday, Frying Pan, Lunch, Skillet, Spring, Theresa Greco