MARGHERITA GRILLED CHEESE
10-minute easy margherita grilled cheese sandwiches
Provided by Chelsea
Categories Dinner
Time 10m
Number Of Ingredients 11
Steps:
- Cut the butter into 3 equal parts. Spread 1 part of the butter all over both sides of both pieces of bread. Evenly sprinkle garlic powder and Italian seasoning on both sides of the bread. Melt 2nd part of the butter in a large and heavy nonstick skillet over medium heat. Once the butter is melted, add both slices of seasoned bread and cook, swirling around the pan occasionally, for about 2 minutes (bottom should be very lightly golden brown).
- Transfer the bread slices onto a plate with the toasted side facing towards you. Add 3 cheese slices to each piece of bread (the cheese slices should barely overlap) and then add freshly sliced tomatoes, a sprinkle of salt + pepper, and pesto on one slice of bread. Sandwich the two pieces of bread and fillings together.
- Melt the 3rd piece of butter and reduce the heat to medium-low. Add the sandwich and cook, swirling around the pan occasionally until the sandwich is an even golden brown and the cheese is all melty (4-5 minutes).
- Remove from heat and lift the top piece of bread enough to add fresh basil to the sandwich and if desired, a small drizzle of balsamic reduction (see notes).
- Serve the grilled cheese immediately with a side of the warmed soup.
Nutrition Facts : Calories 385 kcal, ServingSize 1 serving
MARGHERITA GRILLED CHEESE SANDWICH
This Margherita Grilled Cheese Sandwich is loaded with mozzarella cheese and sweet tomatoes and basil pesto all on sourdough bread. Not your ordinary grilled cheese sandwich!
Provided by Emily Walker
Categories Lunch
Time 10m
Number Of Ingredients 6
Steps:
- Butter one side of two slices of sourdough. Place one of the slices of bread in a fry pan over medium heat.
- Layer with sliced mozzarella, then a thin spread of pesto, then sliced tomatoes. I also like to salt and pepper my tomatoes.
- Put on the top slice of bread and grill both sides until toasty.
- Remove to a plate and open the sandwich to add the arugula tossed in some balsamic. Put sandwich back together and enjoy!
Nutrition Facts : Calories 541 kcal, Carbohydrate 80 g, Protein 23 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 984 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
GRILLED CHEESE MARGHERITA
Here's everything that's good about a margherita pizza-tomato, mozzarella and fresh basil-in a tasty grilled cheese sandwich.
Provided by My Food and Family
Categories Bread
Time 15m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Fill bread slices with next 4 ingredients.
- Spread outside of sandwich with butter.
- Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.
Nutrition Facts : Calories 550, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 45 mg, Sodium 1100 mg, Carbohydrate 75 g, Fiber 3 g, Sugar 5 g, Protein 23 g
CRISPY GRILLED PIZZA MARGHERITA
Pizza on an outdoor grill is a great alternative to oven-cooked pizza. If you love crispy crust, this is for you. Note: cook time is relatively short, so alternative toppings like uncooked sausage or other meats may not cook fully.
Provided by OXSALIDA
Categories World Cuisine Recipes European Italian
Time 1h35m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Place pizza dough in a bowl to rise 2 to 3 times the original size, about 1 hour. Flour a work surface and a rolling pin. Divide dough in half; roll each half to a 10- to 12-inch diameter circle.
- Place pizza dough rounds on the preheated grill using a wooden paddle (pizza peel) and close lid; cook until grill marks appear on the bottom of each round, 3 to 5 minutes. Remove from grill and flip over on a work surface. Lower grill heat to medium.
- Brush each round with olive oil. Spread half the Asiago cheese on each crust; add tomatoes, basil, and mozzarella. Season with salt and pepper.
- Transfer pizzas to grill with wooden paddle and close lid. Cook until bottom of rounds is cooked with grill marks and cheese is melted, 7 to 10 minutes. Remove from grill and let stand for 5 minutes before serving.
Nutrition Facts : Calories 457.6 calories, Carbohydrate 40.2 g, Cholesterol 41.1 mg, Fat 23.3 g, Fiber 2.2 g, Protein 21.5 g, SaturatedFat 8.5 g, Sodium 966.5 mg, Sugar 6.8 g
MARGHERITA GRILLED CHEESE
You've heard of Margherita pizza? Try the Margherita Grilled Cheese! Get out the fresh tomatoes and chopped basil and try it today.
Provided by My Food and Family
Categories Home
Time 10m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Fill bread slices with tomatoes, basil and cheese to make a sandwich.
- Spread outside of sandwich with mayo.
- Cook in large nonstick skillet on medium-high heat 3 min. on each side or until cheese is melted and sandwich is golden brown on both sides.
Nutrition Facts : Calories 270, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
GRILLED CHICKEN MARGHERITA
Grilled marinated chicken, topped with melted mozzarella, pesto, and cherry tomatoes makes a delicious summer meal! Serve with rice or angel hair pasta.
Provided by France C
Categories BBQ & Grilled Chicken
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Gently pound chicken breasts into even thickness using the smooth side of a meat mallet, about 1/2 inch thick. Place chicken into a resealable plastic bag.
- Whisk together olive oil, balsamic vinegar, garlic, Italian seasoning, and salt in a small bowl. Pour over chicken, coat evenly, and marinate for 4 to 8 hours.
- Combine cherry tomatoes, basil, lemon juice, salt, and pepper in a small bowl.
- Preheat an outdoor grill for medium heat; lightly oil the grate.
- Remove chicken from marinade and grill with the lid closed for 4 minutes. Flip chicken and grill an additional 3 to 4 minutes. Top each breast with a slice of mozzarella cheese and 1 tablespoon of pesto, then top with cherry tomatoes. Close lid on grill and continue grilling until cheese is melted and chicken is no longer pink inside, about 3 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Using a spatula, carefully remove chicken to a serving platter.
Nutrition Facts : Calories 470.7 calories, Carbohydrate 5.3 g, Cholesterol 121.8 mg, Fat 27.4 g, Fiber 1 g, Protein 49.4 g, SaturatedFat 7.2 g, Sodium 652.1 mg
GRILLED PIZZA MARGHERITA
Categories Cheese Tomato Vegetarian Kid-Friendly Backyard BBQ Mozzarella Basil Summer Grill Grill/Barbecue Gourmet Small Plates
Yield Makes 2 (9-inch) pizzas
Number Of Ingredients 9
Steps:
- Make sauce and prepare cheese:
- If using fresh tomatoes, cut an X (just through skin) in each, at end opposite stem, and immerse in boiling water for 10 seconds. Transfer to cold water with a slotted spoon, then peel.
- Seed and chop tomatoes (fresh or canned).
- Simmer tomatoes, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool.
- Toss together mozzarella and remaining tablespoon oil.
- Form pizza rounds:
- Do not punch down dough. Gently dredge 1 ball of dough in a bowl of flour to coat, then transfer to a lightly floured work surface. Holding 1 edge of floured dough in the air with both hands and letting bottom touch work surface, carefully move hands around edge of dough (like turning a steering wheel), allowing weight of dough to stretch round to roughly 7 inches in diameter. Lay dough round flat on floured surface and continue to stretch by pressing dough with your fingertips, working from center outward to edge, stretching it into a 9-inch round. Transfer to a large floured tray and make another round in same manner, then place it next to other round. Lightly rub a long sheet of plastic wrap with flour, then invert loosely over pizza rounds and let them stand to puff slightly while preparing grill, 10 to 20 minutes.
- To prepare charcoal grill:
- Open vents on bottom of grill and on lid. Light a heaping chimneyful of charcoal and pour it evenly over 2 opposite sides of bottom rack (you will have a double or triple layer of charcoal), leaving clear a 9-inch-wide strip in middle (for grilling over indirect heat).
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
- To prepare gas grill:
- Preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- To grill pizzas by either method:
- Remove plastic wrap from both rounds of dough and lightly brush dough with some oil. Carefully flip dough rounds, oiled sides down, with your hands onto middle of lightly oiled grill rack and brush top of each with oil. Grill crusts, uncovered, until undersides are golden brown (rotate them if 1 side of grill is hotter than the other), 2 to 3 minutes on gas grill or 4 to 6 minutes on charcoal grill.
- Flip crusts over with tongs and a spatula and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill.
- Scatter basil over pizzas.
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