These little grilled cheese sandwiches make a perfect snack, lunch or an appetizer. Oozy melty mozzarella, perfectly ripe in-season tomatoes, basil, parm & my favorite, balsamic. Easy to throw together & quick to cook, these will be a hit. 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 thick baguette sliced at an angle will also work. Use the best, ripe tomatoes you can for maximum flavor.
Lovonis Lark
recipes + wellness
bruschetta grilled cheese sandwiches
Servings: 10 sandwiches
- 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 chili flakes
- Generous pinch of sea salt and freshly ground black pepper
- 1 to 2 Italian loaves or baguettes, sliced (you will need 20 slices)
- 8 oz ball fresh mozzarella cheese, cut into 10 slices
- 1/2 cup finely grated fresh parmesan cheese
- 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, oil 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.
Nutrition
Serving: 2g