Tuscan Grilled Cheese Sandwich Recipes

ITALIAN GRILLED CHEESE

Steps:

• Heat griddle to medium.
• In a food processor pulse chop the salad and olives into a fine relish. Spread 4 slices of bread with relish and top each with 2 slices cheese and 4 more slices of bread. Butter the outside of the sammies with softened butter and grill until golden on both sides, 4 to 5 minutes total. Cut and serve.

GRANDMA'S ITALIAN GRILLED CHEESE SANDWICH

Steps:

• Whisk eggs, milk, garlic powder, Italian seasoning, and Parmesan cheese together in a bowl.
• Place each American cheese slice between two pieces of bread to assemble 6 sandwiches.
• Dip both sides of each sandwich in egg mixture.
• Heat a non-stick frying pan over medium heat.
• Place dipped sandwiches in the hot frying pan; cook until golden brown and cheese is melted, about 3 minutes per side.

ITALIAN GRILLED CHEESE SANDWICHES

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.

ITALIAN GRILLED CHEESE SANDWICHES

Steps:

• Cut a 3-inch pocket in each slice of bread.
• Place a slice of cheese in each pocket.
• In a bowl, beat eggs, milk, Italian seasoning and garlic salt.
• Soak bread in mixture for 2 minutes on each side.
• Coat with bread crumbs.
• Cook on a greased hot griddle until golden brown on each side.
• Cooking time depends on the griddle.

ITALIAN GRILLED CHEESE SANDWICHES

Steps:

• Spread four bread slices with pesto. Layer with cheeses; top with remaining bread. Spread outsides of sandwiches with oil., In a large skillet over medium heat, toast sandwiches for 3-4 minutes on each side or until cheese is melted. Serve with marinara if desired.

TUSCAN GRILLED CHEESE

Steps:

• Brush 1 side of each bread slice lightly with oil, using about 1 tablespoon total. On 2 slices, arrange half of cheese, then tomato, basil, and remaining cheese. Top with remaining bread slices, oil side down. Brush tops of sandwiches with about 1 tablespoon of remaining oil.
• Heat medium skillet or range-top grill pan over medium heat. Place sandwiches, oil side down, in skillet. Brush tops with remaining 1 tablespoon oil. Cook until sandwiches are golden brown on both sides and cheese is melted, turning once, about 5 minutes per side.
• Toss arugula with vinaigrette and divide between 2 plates. Cut sandwiches in half or quarters and arrange around arugula. Serve.

TUSCAN GRILL CHEESE SANDWICH USDA RECIPE FOR CHILD CARE CENTERS

Steps:

• Melt margarine in a large stock pot.
• Add garlic, basil, and oregano. Stir well. Set aside for step 8.
• Place bread slices on a sheet pan (18′′ x 26′′ x 1′′) heavily coated with butter flavored pan release spray.For 25 servings, use 2 pans (20 slices on 1 pan and 5 slices on 1 pan). For 50 servings, use 3 pans (20 slices on 2 pans and 10 slices on 1 pan).
• Place 1 cheese slice (about ¹⁄2 oz) on top of each slice of bread.
• Place ²⁄3 cup spinach (about ³⁄5 oz) on top of cheese.
• Place 1 tomato slice (about 1 oz) on top of spinach.
• Place 1 slice of bread on top of each sandwich.
• Brush the top of each sandwich with margarine mixture.
• Bake until lightly browned: Conventional oven: 400 °F for 15-20 minutes. Convection oven: 350 °F for 10-15 minutes.
• Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
• Critical Control Point: Hold for hot service at 140 °F or higher.
• Serve 1 sandwich.

ITALIAN GRILLED CHEESE SANDWICHES

Steps:

• Heat a grill pan (or large skillet) over medium-high heat until good and hot.
• Whisk olive oil, garlic powder, oregano and black pepper in a small bowl. With a pastry brush, brush oil mixture evenly over one side of each slice of bread.
• Place 2 slices of bread on hot grill/skillet (oiled sides down). Quickly layer atop non-oiled side of bread slices: one slice of provolone, two slices of salami and one slice of provolone. (Note: If the provolone slices are wider than your bread slices, tear them to fit just inside the perimeter of the bread slices.) Top sandwiches with remaining slices of bread (oiled sides up).
• Grill sandwiches until bottom slice of bread is browned (light or dark per your preference). With a large spatula, carefully turn each sandwich and brown the other side per your preference.
• Remove from grill/skillet, allow to cool for 2 minutes. Slice diagonally and serve.

ITALIAN GRILLED CHEESE

Steps:

• Cut a 3-in. pocket in each slice of bread; place a slice of cheese in each pocket. In a large bowl, whisk the eggs, milk, Italian seasoning and garlic salt. Soak bread for 2 minutes on each side. Coat with bread crumbs. , Cook on a hot greased griddle until golden brown on both side and cooked through.

ITALIAN GRILLED CHEESE SANDWICHES

Steps:

• Heat a griddle or large heavy skillet over medium heat.
• Lay each slice of bread onto a clean work surface. Spread each slice evenly with the butter and flip over. Spread the other side of each slice of bread with 1 tablespoon red pepper jelly. Divide the mortadella between 4 slices. Top the mortadella with the Toma and fontina cheeses. Cover the sandwiches with the remaining bread slices, butter side up.
• Place 2 sandwiches on the griddle. Cook until the bottoms are golden, 3 to 4 minutes. Flip and cover the skillet with a metal bowl to allow the cheese to melt, about 2 to 3 minutes longer. Repeat with the remaining 2 sandwiches. Allow the sandwiches to sit about 1 minute before slicing each in half.