TUSCAN GRILLED CHEESE SANDWICH | PERFECT ITALIAN GRILLED ...
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 @kristaplayswithfood
Categories Sandwiches
Prep Time 15 minutes
Cook Time 25 minutes
Yield 2
Number Of Ingredients 17
Steps:
- 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.
- Whisk egg and water together in a small bowl and stir in the capers.
- 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.
- 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.
- 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.
- To make the herb butter, combine the rosemary, lemon juice, salt, and melted butter in a small bowl and whisk together.
- To finish the sandwiches, preheat the broiler and place a large, non-stick skillet over medium heat.
- 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.
- 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!.
BADA BING BETTY'S TUSCAN PORTOBELLO MELT (GRILLED CHEESE ...
Also known as Tuscan Portobello Melt.This winning recipe (combined with Recipe #193721) was Betty Fraser's entry for the Top Chef episode where the competitors had to present a "comfort food". The soup and sandwich combo will become a featured item on TGI Friday's menu. The judges raved about then and I know why. Delicious!
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F.
- In a medium skillet, combine 2 tablespoons olive oil and red onion. Cook over medium heat until onions are beginning to soften. Season with salt and pepper and transfer to a roasting dish.
- In the same skillet, combine tomatoes and balsamic vinegar. Cook over medium heat until the tomatoes are beginning to soften. Transfer to roasting dish with onions.
- In a medium bowl, gently toss Portobello mushrooms with 1 tablespoon olive oil. Transfer to roasting dish with other ingredients. Add white wine.
- Place roasting dish in oven and bake for 20-30 minutes. Remove from oven and let mixture cool to room temperature.
- In a small saucepan, combine butter and thyme springs. Cook over low heat until butter is melted. Remove from heat and discard thyme.
- Brush one side of each slice of bread with butter. Place slices buttered side down on a clean surface. Top half of the slices with 1/4 cup provolone cheese and 1/4 cup Monterey jack cheese. Top cheese with mushroom mixture, dividing evenly between the slices. Top with remaining bread slices.
- Heat a griddle (or frying pan) to medium high heat. Place sandwiches on griddle to brown. Flip after 2 minutes to brown other side and cook until golden brown and cheese is melted.
- To serve: Cut in half and serve with a cup of soup.
Nutrition Facts : Calories 871.8, FatContent 46.5, SaturatedFatContent 24.5, CholesterolContent 96.7, SodiumContent 1109.8, CarbohydrateContent 81.1, FiberContent 5, SugarContent 8.3, ProteinContent 32.5
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