Three Tempting Gourmet Grilled Cheese Sandwiches
| November 8, 2015 | Sandwich
THE ADRIATIC
Created by: Paul Fehling — Staten Island, NY
INGREDIENTS
- 2 teaspoons extra virgin olive oil
- 32 heirloom red and yellow mixed grape tomatoes, halved lengthwise
- 4 tablespoons (2 ounces) unsalted butter, softened
- 1/4-1/2 teaspoon crushed red pepper flakes, to taste
- 1 clove garlic, halved
- 8 slices ciabatta or crusty bread
- 8 1/8-inch-thick slices Wisconsin fresh Mozzarella cheese
- 2/3 cup (4 ounces) Wisconsin Feta cheese, crumbled
- 1 small red onion, thinly sliced
- 12 large basil leaves, roughly torn and a few sprigs for garnish
- 3 tablespoons balsamic glaze
COOKING DIRECTIONS
Heat oil in large nonstick skillet over medium-high heat. Add tomatoes, cut-side-down. Cook until starting to brown. Turn; cook until caramelized. Combine butter and red pepper flakes. Rub 1 side of each bread slice with cut side of garlic. Spread same side with butter mixture. Place 4 slices, buttered-side-down, in skillet over medium heat. Top each with 1 slice Mozzarella, tomatoes, Feta, onions, and basil; drizzle with balsamic glaze. Top with another Mozzarella slice and bread slice, buttered-side-up. Grill, turning once until bread is golden brown and cheese is melted.
Garnish with basil sprigs, if desired.
Please click page four for recipe details on The Pilgrim.
