Grilled Mozzarella Sandwiches Recipes

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GRILLED MOZZARELLA SANDWICHES



Grilled Mozzarella Sandwiches image

Turn grilled cheese into an adult dish with creamy buffalo mozzarella and flecks of fresh thyme.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 9

1 pound fresh buffalo mozzarella, cut into 4 equal pieces about 3-inches by 4-inches
8 1/2-inch thick firm white sandwich bread
2 large eggs
1/2 cup heavy cream
1 teaspoon fresh thyme, leaves
1 teaspoon coarse salt
A grating of nutmeg
1/4 cup extra-virgin olive oil
2 tablespoons unsalted butter

Steps:

  • Place the mozzarella on 4 slices of the bread. Cover with the remaining slices to form sandwiches. Trim the crusts off to make perfect 4-inch squares.
  • In a wide shallow bowl, whisk the eggs. Add the cream, thyme leaves, salt, and nutmeg. Whisk until well blended.
  • In a 10 to 12-inch nonstick saute pan, heat 2 tablespoons of olive oil over medium-high heat until smoking. Add 1 tablespoon of the butter and cook until the sizzling subsides. Dip 2 of the sandwiches into the egg mixture, turning to coat, place in the pan, and cook until golden brown on the first side, about 2 minutes. Flip over and brown on the other side. Transfer the sandwiches to individual plates and repeat the process with the remaining 2 tablespoons olive oil, 1 tablespoon butter, and 2 sandwiches. Cut in half, and serve immediately.

MOZZARELLA GRILLED CHEESE



Mozzarella Grilled Cheese image

Provided by Tyler Florence

Yield 2 sandwiches

Number Of Ingredients 13

4 slices thick-cut sourdough bread
1 ball (1 pound) fresh mozzarella, cut into 1/4-inch slices
2 plum tomatoes, cut into thick slices
1 cup fresh Basil Pesto, recipe follows
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
1/2 cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
1/2 cup Parmesan or Romano
2 garlic cloves
1/4 teaspoon salt
1/2 cup extra-virgin olive oil

Steps:

  • Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
  • Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.

GRILLED MOZZARELLA SANDWICHES



Grilled Mozzarella Sandwiches image

So simple and oh-so-good: warm, melted mozzarella cheese and roasted red peppers in a sandwich grilled to golden brown perfection.

Provided by My Food and Family

Categories     Recipes

Time 11m

Yield Makes 4 servings.

Number Of Ingredients 4

8 slices firm white bread
1 pkg. (8 oz.) POLLY-O Part Skim Mozzarella Cheese, cut into 8 slices
1 jar (7 oz.) roasted red peppers, drained, cut into strips
8 tsp. butter or margarine, softened

Steps:

  • Top each of 4 bread slices evenly with cheese and peppers; cover with second bread slice.
  • Spread outsides of sandwiches evenly with butter.
  • Cook in skillet on medium heat 3 min. on each side or until golden brown on both sides.

Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 55 mg, Sodium 840 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 20 g

ITALIAN GRILLED CHEESE SANDWICHES



Italian Grilled Cheese Sandwiches image

I came up with this recipe for my niece. I combined grilled cheese sandwiches with garlic bread. Its tasty, its quick and its the perfect appetizer for friends, family and unexpected guests. Use a firm white bread for best results.

Provided by NYCDAVE

Categories     World Cuisine Recipes     European     Italian

Time 15m

Yield 6

Number Of Ingredients 6

¼ cup unsalted butter
⅛ teaspoon garlic powder
12 slices white bread
1 teaspoon dried oregano
1 (8 ounce) package shredded mozzarella cheese
1 (24 ounce) jar vodka marinara sauce

Steps:

  • Preheat your oven's broiler.
  • Place 6 slices of bread onto a baking sheet. Spread a small handful of the mozzarella cheese over each slice. Top with the remaining 6 slices of bread. Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon. Sprinkle with dried oregano.
  • Place baking sheet under the broiler for 2 to 3 minutes, until golden brown. Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano. Return to the broiler, and cook until golden, about 2 minutes.
  • Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.

Nutrition Facts : Calories 394 calories, Carbohydrate 42 g, Cholesterol 46.5 mg, Fat 18.3 g, Fiber 4.2 g, Protein 15 g, SaturatedFat 9.8 g, Sodium 1031.9 mg, Sugar 12.5 g

MOZZARELLA GRILLED CHICKEN SANDWICH RECIPE



Mozzarella Grilled Chicken Sandwich Recipe image

Try a refreshing summertime alternative to burgers with this Mozzarella Grilled Chicken Sandwich Recipe. It's ready to serve in 25 minutes.

Provided by My Food and Family

Categories     Chicken

Time 25m

Yield 4 servings

Number Of Ingredients 7

4 boneless skinless chicken breasts (1 lb.)
1/2 cup sliced onions
1/2 cup green pepper strips
1 Tbsp. oil
1/3 cup KRAFT Original Barbecue Sauce
4 kaiser rolls, split
4 KRAFT Slim Cut Mozzarella Cheese Slices

Steps:

  • Heat grill to medium-high heat.
  • Grill chicken 8 min. Meanwhile, cook and stir vegetables in hot oil in large skillet on medium heat 5 min. or until crisp-tender. Remove from heat; cover to keep warm.
  • Turn chicken; brush with barbecue sauce. Grill 7 to 9 min. or until chicken is done (165°F), turning and brushing occasionally with remaining sauce and adding rolls, cut sides down, to the grill for the last few minutes.
  • Fill rolls with chicken, cheese and vegetables.

Nutrition Facts : Calories 420, Fat 11 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 90 mg, Sodium 650 mg, Carbohydrate 43 g, Fiber 2 g, Sugar 11 g, Protein 35 g

BASIL, TOMATO AND MOZZARELLA SANDWICH



Basil, Tomato and Mozzarella Sandwich image

This is a quick and refreshing no cook vegetarian meal. Basil, mozzarella and tomato on Italian bread. Great for those hot summer evenings when you don't feel like cooking.

Provided by Melissa Rapoza Fragoza

Categories     Main Dish Recipes     Sandwich Recipes     Cheese

Time 15m

Yield 4

Number Of Ingredients 6

1 (1 pound) loaf Italian bread
6 fresh basil leaves, chopped
2 tomatoes, sliced
4 ounces fresh mozzarella cheese, sliced
⅛ teaspoon red pepper flakes
½ cup balsamic vinegar

Steps:

  • Slice the loaf of bread in half lengthwise. Layer the basil, tomato slices, and mozzarella cheese between the two halves of bread. Cut into four sandwiches.
  • In a small dish, stir together the balsamic vinegar and red pepper flakes. Use as a dipping sauce.

Nutrition Facts : Calories 421.3 calories, Carbohydrate 64.7 g, Cholesterol 22.3 mg, Fat 10.3 g, Fiber 4 g, Protein 16 g, SaturatedFat 5 g, Sodium 714.4 mg, Sugar 7.6 g

GRILLED MOZZARELLA SANDWICH



Grilled Mozzarella Sandwich image

This is the Tuscan version of grilled cheese, which my dad often made for me when I was a kid. There's real pleasure in an eggy sandwich fried in a way that seals in melted mozzarella. This warm, rustic panino is so beloved where I'm from that you can find it on most restaurant menus in Florence, plated as if it were no less meal-worthy than a bowl of pasta or meat dish.

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 7

3/4 pound buffalo mozzarella cheese, cut into 3/4-inch-thick slices
8 slices soft white bread
3 large eggs
1/2 cup whole milk
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup all-purpose flour, for dusting

Steps:

  • Lay one-fourth of the mozzarella between 2 slices of bread and close. Repeat with the remaining bread slices.
  • In a small shallow baking dish, whisk together the eggs and milk. Season with salt and pepper to taste.
  • Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat until hot. Dust 1 sandwich with flour, dip it in the egg mixture, then add it to the pan. Fry about 3 minutes on each side, until the outside is golden and crisp, but not burned, and the mozzarella is completely melted. Remove the sandwich from the pan, then repeat with the other 3 sandwiches. Cut each sandwich in half and serve.

GRILLED CHICKEN MOZZARELLA SANDWICHES



Grilled Chicken Mozzarella Sandwiches image

I got this recipe from 4 Ingredients or Less Campbell's Cookbook and it is a quick, easy and tasty sandwich. I have modified the recipe from the original.

Provided by bmcnichol

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 3

1/3 cup Italian dressing
4 boneless skinless chicken breasts
1 loaf frozen mozzarella garlic bread

Steps:

  • Pour dressing in a bag. Place breasts in bag and shake to coat. Put in fridge for about 10 minutes.
  • Heat oven to 400 and heat grill to medium-hot.
  • Remove the bread from the bag and split in half. Place on an ungreased baking sheet and bake for about 10 minutes or until hot.
  • Remove chicken from dressing and grill for about 15 minutes or until chicken is cooked though. Turn chicken and baste with dressing during cooking cycle.
  • Place chicken on baked garlic bread and enjoy.
  • Can add other sandwich condiments if desired.

Nutrition Facts : Calories 191.4, Fat 8.6, SaturatedFat 1.5, Cholesterol 75.5, Sodium 336, Carbohydrate 2, Sugar 1.6, Protein 25.1

GRILLED EGGPLANT (AUBERGINE) AND MOZZARELLA SANDWICHES



Grilled Eggplant (Aubergine) and Mozzarella Sandwiches image

We try to cut back on our red meat and our favorite subs are eggplant and Portebello mushrooms. This is a delicious eggplant one. The freshest ingredients really make a difference,especially the mozzarella and basil.

Provided by Crabbycakes

Categories     Lunch/Snacks

Time 30m

Yield 2 Sandwiches

Number Of Ingredients 6

1/4 cup Italian dressing (your favorie or homemade with olive oil)
12 ounces baby eggplants, cut in 1/2 inch thick lengthwise slices
2 large crusty rolls, split
4 -6 slices fresh mozzarella cheese (or deli,adjust depending on your taste)
1 roma tomato, sliced thin
1/4 cup fresh basil leaf

Steps:

  • Prepare a moderately hot grill.
  • On a platter, pour 2 T dressing over eggplant slices, (I brush the slices to cut back on calories).
  • Grill eggplant over moderate heat, brushing with more dressing, until charred and soft on the inside, about 5 minutes.
  • Meanwhile, brush cut sides of rolls with remaining dressing, place around edge of grill, and toast until a golden brown, about 2 minutes.
  • Layer rolls with eggplant, cheese, tomato, and basil leaves and replace tops.

GRILLED OPEN-FACED VEGETABLE, PESTO, AND MOZZARELLA SANDWICHES



Grilled Open-Faced Vegetable, Pesto, and Mozzarella Sandwiches image

Categories     Sandwich     Vegetable     Vegetarian     Lunch     Mozzarella     Basil     Summer     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

1 red bell pepper, quartered
1 yellow bell pepper, quartered
3 small eggplants (about 1/2-pound total), sliced diagonally 1/4inch thick
olive oil for brushing vegetables and bread
1 14-inch-long loaf Italian bread, halved horizontally with serrated knife
1/2 cup pesto
1 cup diced mozzarella cheese (about 1/4 pound)
3 tablespoons finely shredded fresh basil leaves for garnish
For the pesto:
1 cup packed fresh basil leaves
3 tablespoons pine nuts or chopped walnuts, toasted lightly and cooled
1 large garlic clove, chopped
3 tablespoons freshly grated Parmesan cheese
1/3 olive oil

Steps:

  • To make the sandwich:
  • Prepare grill.
  • Lightly brush bell peppers and eggplants with oil and grill on an oiled rack set about 4 inches over glowing coals about 4 minutes on each side, or until cooked through. Cut peppers into strips.
  • Lightly brush cut sides of bread with oil and grill, cut sides down, about 2 minutes, or until golden. Spread each piece of bread with 4 tablespoons pesto and divide peppers, eggplants, and mozzarella between them. Grill sandwiches, covered, just until cheese is melted. (Alternatively, vegetables and assembled sandwiches may be broiled.) Sprinkle each sandwich with basil and cut in half.
  • To make the pesto:
  • In a blender or small food processor blend together all ingredients with salt and pepper to taste until smooth. Pesto keeps, covered and chilled, up to 1 week. Makes about 2/3 cup.

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