Italian Grilled Cheese

2016-04-16 14.01.12.jpgRECIPE #228, DAY #295


ORIGINAL RECIPE: “Grilled 4 Cheese Sandwiches” from Rachel Ray’s 30 Minute Meals 2*

TIMING: 15 minutes, at most

DIFFICULTY: I hate to call a grilled cheese easy, especially when I am forever burning them

TOOLS: A spatula, a nice griddle pan and something to dome the grilled cheeses while they cook

COOK TYPE: Stovetop

HEALTH: Yeah. So this is extremely full-fat. Greasy. Gooey. White. There is almost no reason to eat it, except that grilled cheese are a part of the American life and are a part of our happy memories. And our palate. I would indulge with a bowl of homemade tomato soup on a cold, rainy afternoon.

EXPERIENCE: I really am about the world’s worst grilled-cheese-burning foodie. It might be the ADD, but I often walk away from the stove and end up scraping char into the sink, trying to convince my kids that it’s perfectly fine. This time, I made sure I followed all the rules, stayed put, took my time, and even used a recipe. It worked.

These are just a tiny touch garlicky, but mostly super-super cheesy.

NOTES: We all love a great, crusty bread, but it can’t be too holey to support the cheese.


  1. In a small sauce pan, melt 2 tablespoons olive oil, 4 tablespoons butter, a pinch of salt, and 1 crushed garlic clove. Once butter has melted, remove from heat.
  2. In a small-medium mixing bowl, combine 1 cup grated Parmesan, 1 cup grated provolone, 1 cup mozzarella, and 1/2 cup Asiago.
  3. Heat a griddle over medium heat. Brush 4 slices Italian bread with the garlic butter and place them butter-side down on the griddle. Spread the cheese mixture on top of the bread, distributing evenly. Cover with 4 more slices bread and brush with more garlic butter. Dome with some sort of lid.
  4. Check frequently, turning over to brown evenly. Keep domed until the cheese has completely melted. Serve hot.


Serve with homemade tomato and basil soup.

*Recipe has been changed from the original.


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