Margherita Grilled Cheese Recipes

MARGHERITA GRILLED CHEESE

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.

MARGHERITA GRILLED CHEESE SANDWICH

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!

GRILLED CHEESE MARGHERITA

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.

CRISPY GRILLED PIZZA MARGHERITA

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.

MARGHERITA GRILLED CHEESE

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.

GRILLED MARGHERITA PIZZAS

Steps:

• Heat a grill until medium-hot. Generously brush one side of pizza dough with oil; grill, oiled side down, until underside is golden brown and top begins to bubble, 3 to 5 minutes. Quickly brush top with oil; flip crust. Top with thin layers of sauce and cheese. Grill until cheese is just melted, sauce is hot, and crust is cooked through, 3 to 5 minutes more.
• Slide pizza with a large spatula onto a cutting board. Season with salt and pepper. Arrange basil on top. Repeat to make more pizzas.

GRILLED CHICKEN MARGHERITA

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.