Tuscan Grilled Cheese Recipes

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ITALIAN GRILLED CHEESE



Italian Grilled Cheese image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 cup giardiniera (Italian hot vegetable salad), drained
1/4 cup salad olives (green olives with pimiento)
8 slices good quality crusty white bread, 1/2-inch thick slices
8 slices deli cut provolone cheese
4 tablespoons softened butter

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.

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

TUSCAN GRILLED CHEESE SANDWICH



Tuscan Grilled Cheese Sandwich image

This sandwich was so delicious! From the herb infused bread, to the ooey, gooey cheese, to the crunchy little capers, to smoky bacon and the Parmesan marinara, there was nothing wrong with this sandwich. It was all good! So much flavor in this grilled cheese.

Provided by Krista Towns

Categories     Sandwiches

Time 40m

Number Of Ingredients 17

4 slice smoked bacon
1 tsp dried Italian herb
1 egg
1 Tbsp water
3 Tbsp water packed capers, drained
1/8 c flour
1/8 c cornmeal
olive oil for frying
2 Tbsp grated Parmesan cheese
1 c marinara sauce (homemade or store bought
1 1/2 tsp minced fresh rosemary leaves
1 tsp fresh lemon juice
1/2 tsp kosher salt
1/2 c melted butter
4 slice pane Tuscano or Italian country style bread
4 slice Provolone cheese
4 slice Fontina cheese

Steps:

  • 1. Sprinkle bacon slices on both sides with the herbs and place in a preheated non-stick skillet over medium-high heat. Fry until crispy. Remove to paper towels to drain.
  • 2. Whisk egg and water together in a small bowl and stir in the capers.
  • 3. In a separate bowl, combine flour and cornmeal. Drain the capers, add to flour mixture and toss to coat. Heat 1/2 inch of oil over medium-high heat in a small saucepan.
  • 4. When the oil begins to shimmer, carefully add the capers (shake off excess flour) and fry until golden - about 3-4 minutes, remove to paper towels to drain.
  • 5. Pour marinara sauce in saucepan over medium heat. Add Parmesan cheese, stir and continue to cook until the cheese is melted and the sauce is heated through. Remove from heat and set aside.
  • 6. To make the herb butter, combine the rosemary, lemon juice, salt, and melted butter in a small bowl and whisk together.
  • 7. To finish the sandwiches, preheat the broiler and place a large, non-stick skillet over medium heat.
  • 8. Brush one side of each of the bread slices with the herb butter mixture. Place slices butter-side down in the skillet and coat with a portion of the marinara sauce, and then one slice each of the fontina and provolone.
  • 9. When the bread is golden brown and crispy, move the slices to a baking sheet and place under the broiler. Cook until the cheese is melted and beginning to bubble. Remove from the oven and evenly add to each bottom slice, two slices bacon and half of the capers. Add the top bread slices cheese side down, slice, serve and enjoy!.

ITALIAN GRILLED CHEESE



Italian Grilled Cheese image

These sandwiches are a delicious, dressed-up version of the traditional favorite. The pocket of melted mozzarella or provolone cheese and a crisp crumb coating give these hot sandwiches a tasty twist.-Vera Ambroselli, Lehigh Acres, Florida

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 7

4 slices Italian bread (1 inch thick)
4 slices part-skim mozzarella cheese or provolone cheese
3 eggs
1/2 cup 2% milk
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic salt
2/3 cup seasoned bread crumbs

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.

Nutrition Facts : Calories 310 calories, Fat 13g fat (6g saturated fat), Cholesterol 186mg cholesterol, Sodium 856mg sodium, Carbohydrate 31g carbohydrate (4g sugars, Fiber 2g fiber), Protein 17g protein.

TUSCAN CHICKEN SANDWICH



Tuscan Chicken Sandwich image

This Tuscan Chicken Sandwich features seasoned grilled chicken, provolone cheese, baby spinach leaves, roasted red peppers, and pesto mayo on Ciabatta rolls or sandwich buns.

Provided by Zona

Categories     Chicken-Poultry

Time 20m

Number Of Ingredients 10

2 boneless chicken cutlets
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper (to taste)
1/2 cup Roasted Red Peppers (from a jar)
1/4 cup mayonnaise
1 Tbsp pesto (from a jar)
2 slices provolone cheese
1 cup baby spinach leaves (or lettuce)
2 large sandwich buns (or Ciabatta rolls)

Steps:

  • Place the chicken cutlets between sheets of plastic wrap and pound thin.
  • Sprinkle the chicken on both sides with garlic powder, dried oregano, salt and pepper.
  • Drain and slice or dice the roasted red peppers.
  • Pre-heat the grill for medium-high direct heat.
  • In a small bowl, whisk together the mayonnaise and the pesto and set aside.
  • Grill the chicken until cooked through, about 3 - 5 minutes per side.
  • Place the provolone slices onto the chicken to melt just a little during the last minute or two.
  • Transfer the chicken to a plate and let rest about 3 minutes.
  • If desired, toast the sandwich buns or Ciabatta rolls on the grill until heated through and lightly browned.
  • Spread the pesto mayo onto both sides of the sandwich buns or rolls.
  • On the bottom halves of the sandwich buns, layer the spinach leaves, chicken with melted provolone cheese, and roasted red peppers followed by the sandwich roll tops.

Nutrition Facts : Calories 865 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 208 milligrams cholesterol, Fat 48 grams fat, Fiber 5 grams fiber, Protein 64 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 1163 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 32 grams unsaturated fat

OPEN-FACED GRILLED TUSCAN CHICKEN SANDWICHES WITH FRESH MOZZARELLA



Open-Faced Grilled Tuscan Chicken Sandwiches with Fresh Mozzarella image

Marinated, grilled chicken with rosemary is served on slices of grilled rustic bread with baby greens and fresh mozzarella cheese.

Provided by Carapelli® Olive Oil

Categories     Trusted Brands: Recipes and Tips     Carapelli® Olive Oil

Time 35m

Yield 4

Number Of Ingredients 10

4 tablespoons CARAPELLI® Extra Virgin Olive Oil, divided
1 tablespoon fresh lemon juice
2 cloves garlic, minced
3 teaspoons chopped fresh rosemary, divided
½ teaspoon coarse sea salt or kosher salt
¼ teaspoon freshly ground black pepper
4 (4 ounce) skinless, boneless chicken breast halves
4 slices rustic Italian or sourdough bread
1 cup packed baby greens or field greens
8 (1 ounce) slices fresh mozzarella cheese

Steps:

  • Heat a grill to medium-high heat or have a ridged grill pan ready.
  • Combine 2 tablespoons of the oil, lemon juice, garlic, and 2 teaspoons of the rosemary in a small bowl. Sprinkle salt and pepper over chicken; place in a pie plate or shallow plate. Pour oil mixture over chicken; turn to coat. Let stand at least 10 minutes or up to 20 minutes.
  • Transfer chicken to grill with some of marinade clinging; discard marinade on plate. Grill chicken (or cook in a heated ridged grill pan over medium heat) 5 minutes per side or until chicken is no longer pink in center and internal temperature reaches 165 degrees F.
  • Brush remaining 2 tablespoons oil over both sides of bread. Place on grill (or in a large nonstick skillet) and cook 2 minutes per side or until golden brown. Transfer to serving plates; top with greens and cheese. Carve cooked chicken diagonally into 1/2-inch thick slices; arrange over cheese. Top with remaining 1 teaspoon rosemary.

Nutrition Facts : Calories 450 calories, Carbohydrate 13 g, Cholesterol 100.9 mg, Fat 26.5 g, Fiber 1 g, Protein 39.4 g, SaturatedFat 8.7 g, Sodium 748 mg, Sugar 1 g

TUSCAN GRILLED CHEESE



Tuscan Grilled Cheese image

Categories     Sandwich     Cheese     Garlic     Tomato     Sauté     Quick & Easy     Lunch     Vinegar     Mozzarella     Basil     Summer     Poker/Game Night     Grill/Barbecue     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 2 servings

Number Of Ingredients 7

4 1/2-inch-thick slices country bread
3 tablespoons garlic-flavored olive oil
4 ounces smoked mozzarella, thinly sliced
1 large ripe tomato, thinly sliced
1/4 cup fresh basil leaves
4 cups arugula leaves
3 tablespoons bottled balsamic vinaigrette

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



Tuscan Grill Cheese Sandwich USDA Recipe for Child Care Centers image

We added tomatoes, spinach and Italian spices to a classic grilled cheese to create our Tuscan Grilled Cheese Sandwich. Sure to become a favorite!CACFP CREDITING INFORMATION 1 sandwich provides 0.5 oz equivalent meat alternate, ¹⁄4 cup vegetable, and 2.0 oz equivalent grains.

Provided by Child Nutrition Recipe Box

Categories     Main Course     vegetarian

Number Of Ingredients 32

3 oz Margarine, trans-fat free
- - Garlic powder
- - Dried basil
- - Dried oregano
3 lb 2 oz Whole-grain bread, sliced
12¹⁄2 oz Low fat mozzarella cheese, sliced
1 lb *Fresh baby spinach, leaves
1 lb 9 oz *Fresh tomatoes, sliced
¹⁄4 cup 2 Tbsp Margarine, trans-fat free
1 tsp Garlic powder
¹⁄2 tsp Dried basil
1⁄2 tsp Dried oregano
50 each Whole-grain bread, sliced
25 each Low fat mozzarella cheese, sliced
1 qt 2 cups 3 Tbsp *Fresh baby spinach, leaves
25 each *Fresh tomatoes, sliced
6 oz Margarine, trans-fat free
- - Garlic powder
- - Dried basil
- - Dried oregano
6 lb 4 oz Whole-grain bread, sliced
1 lb 9 oz Low-fat mozzarella cheese, sliced
2 lb *Fresh baby spinach, leaves
3 lb 2 oz *Fresh tomatoes, sliced
¾ cup Margarine, trans-fat free
2 tsp Garlic powder
1 tsp Dried basil
1 tsp Dried oregano
100 each Whole-grain bread, sliced
50 each Low-fat mozzarella cheese, sliced
3 qt ¼ cup 2 Tbsp *Fresh baby spinach, leaves
50 each *Fresh tomatoes, sliced

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.

Nutrition Facts : ServingSize 1 sandwich, Protein 9 g, Sugar 3 g, Fiber 6 g, Carbohydrate 21 g, Sodium 301 mg, Cholesterol 7 mg, Calories 143 kcal, Fat 5 g, SaturatedFat 2 g

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