Bruschetta Grilled Cheese Sandwiches as the name alludes, has a bruschetta-like filling with fresh mozzarella sandwiched between small slices of bread & cooked until the bread is golden & the cheese is oozing. Perfect for shared bites. I used a rustic Italian loaf of bread for these mini sandwiches. It will depend on the size of the loaf as to how many you need: one or two. A ciabatta loaf works well but be mindful of all the holes in ciabatta bread. A thick baguette sliced at an angle will also work. Use the best, ripe tomatoes you can for maximum flavor.
BRUSCHETTA GRILLED CHEESE SANDWICHES
I used a rustic Italian loaf of bread for these mini sandwiches. It will depend on the size of the loaf as to how many you need: one or two. A ciabatta loaf works well but be mindful of all the holes in ciabatta bread. A thick baguette sliced at an angle will also work. Use the best, ripe tomatoes you can for maximum flavor.
Ingredients
- 3 tablespoons olive oil, plus 1 teaspoon extra
- 2 garlic cloves, minced, plus 2 cloves extra, also minced
- 12 oz (375g) vine-ripened tomatoes, diced
- 3 tablespoons chopped fresh basil
- 1 tablespoon balsamic vinegar
- 1 teaspoon crushed red pepper, chili flakes
- Generous pinch of sea salt and freshly ground black pepper
- 1 to 2 Italian loaves, sliced (you will need 20 slices)
- 8 oz (223g) ball fresh mozzarella cheese, cut into 10 slices
- 1/2 cup finely grated fresh parmesan cheese
Instructions
- Combine 3 tablespoons of the oil and 2 minced cloves of garlic in a small bowl; set aside.
- Drain the tomato in a fine sieve, discarding the juice. Place the tomato into a medium bowl.
- Add basil, vinegar, remaining 1 teaspoon of oil, remaining 2 cloves of minced garlic, crushed red pepper, salt and pepper; stir to combine.
- Brush 10 slices of bread with the oil and garlic mixture. Place the slices, cut side down on a cutting board. Place a slice of mozzarella on each slice. Spoon the tomato mixture onto the mozzarella. Sprinkle the tomato mixture with parmesan. Brush the remaining 10 slices of bread with the oil mixture and place, oil side up on the parmesan. Very lightly press down to secure the sandwich.
- Heat a griddle pan or a large frying pan over medium-low heat. Cook the sandwiches in batches if you need to, for 3 to 4 minutes per side until the bread is crisp and golden and the cheese is melted. Serve warm. Makes 10 mini sandwiches.