Description
Gourmet grilled cheese with a vibrant bruschetta topping of tomatoes, basil, garlic, and balsamic, layered with mozzarella and provolone cheeses between buttery sourdough slices.
Ingredients
Scale
- 8 slices sourdough bread, about ½ inch thick
- 4 tablespoons olive oil, divided
- 1 clove garlic, minced
- 1 pint cherry tomatoes, halved or quartered
- 1/4 cup fresh basil leaves, chopped
- 2 tablespoons balsamic vinegar
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 8 ounces fresh mozzarella cheese, sliced
- 4 ounces provolone cheese, sliced (optional)
- 2 tablespoons butter, softened
Instructions
- Prepare Bruschetta Topping: In a medium bowl, combine 2 tablespoons olive oil and minced garlic. Let sit for a few minutes. Add halved/quartered cherry tomatoes, chopped basil, balsamic vinegar, and red pepper flakes (if using). Season with salt and pepper. Let marinate for at least 15 minutes.
- Assemble Grilled Cheese: Lightly brush one side of each bread slice with remaining 2 tablespoons olive oil. On the un-oiled side of four bread slices, layer mozzarella and provolone (if using).
- Spoon a generous amount of bruschetta topping over the cheese on each of the four slices of bread. Drain off any excess liquid from the bruschetta mixture before adding it to the bread, to prevent the sandwich from becoming soggy.
- (Optional) Add another thin layer of mozzarella cheese on top of the bruschetta.
- Top with remaining bread slices, oiled-side up.
- Grill: Heat a large skillet or griddle over medium-low heat. Spread half of the softened butter evenly over the heated skillet.
- Carefully place two of the assembled grilled cheese sandwiches in the skillet.
- Grill for 3-5 minutes per side, or until bread is golden brown and cheese is melted and gooey. Adjust heat as needed. Gently press down on the sandwiches with a spatula to help them cook evenly.
- Repeat with remaining sandwiches and butter.
- Cut in half diagonally and serve immediately.
Notes
- Marinating the bruschetta topping is crucial for flavor development.
- Use medium-low heat to ensure the cheese melts completely before the bread burns.
- Drain excess liquid from the bruschetta topping before assembling the sandwiches to prevent sogginess.
- Feel free to add protein like grilled chicken or prosciutto.
- Experiment with different cheeses like fontina or Gruyere.
- Add roasted red peppers, spinach, or artichoke hearts to the bruschetta topping.
- Spice it up with cayenne pepper or hot sauce.
- Use ciabatta, focaccia, or white bread instead of sourdough.
- Make it vegan with vegan mozzarella and plant-based butter.
- Serve with tomato soup or a green salad.
- Pair with white wine or iced tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes