Description
Delight in these Bruschetta Grilled Cheese Sandwiches, where the freshness of classic bruschetta meets the comforting meltiness of grilled cheese. Featuring diced tomatoes, red onion, fresh basil, and mozzarella layered between crispy ciabatta slices, these sandwiches are elevated with a sprinkle of Parmesan and a drizzle of balsamic glaze for a perfect blend of savory and tangy flavors. Ideal for a quick lunch or a tasty snack, they bring a gourmet twist to a beloved favorite.
Ingredients
Scale
Bread and Cheese
- 1x 10.5oz/300g loaf of Ciabatta, divided into 16 slices
- 1x 4.5oz/125g ball of Fresh Mozzarella, thinly sliced and patted dry with paper towels
- 1/3 cup / 30g freshly grated Parmesan
Bruschetta Mix
- 10.5oz / 300g good quality fresh Tomatoes, diced
- 1/2 small Red Onion, finely diced
- 1/2 small bunch (approx 2 heaped tbsp) Fresh Basil, finely diced
- 1/2 tbsp Extra Virgin Olive Oil (for the bruschetta mix)
- Salt and pepper, to taste
Other Ingredients
- 1/4 cup / 60ml Extra Virgin Olive Oil (for brushing the bread)
- 1 clove of Garlic, peeled
- Balsamic Glaze, to serve
Instructions
- Prepare the Bruschetta Mix: After dicing the tomatoes, press them gently with paper towels on the chopping board to soak up excess moisture. Transfer to a mixing bowl and add finely diced red onion, fresh basil, 1/2 tablespoon of extra virgin olive oil, and season with a pinch of salt and pepper. Mix gently to combine.
- Assemble the Sandwiches: Brush one side of all ciabatta slices with extra virgin olive oil. Place half of the slices oil-side down on a clean surface. On each, layer slices of fresh mozzarella, a generous amount of the bruschetta mix, and sprinkle with freshly grated Parmesan. Top each with another slice of ciabatta bread, oil-side up. Gently press down to secure the fillings.
- Cook the Sandwiches: Heat a griddle or frying pan over medium heat (or medium-high for a bit of char, understanding the cheese might melt less). Place sandwiches in the pan and cook until the bottom side is golden and lightly charred, about 3-4 minutes. Flip sandwiches over; rub the top slice with the peeled clove of garlic before frying the other side for another 3-4 minutes until golden.
- Final Touch: Remove sandwiches from the pan, placing the garlic-rubbed side down on a serving board. Rub the exposed top slice again with the garlic clove to impart extra flavor.
- Serve: Depending on the pan size, you may need to cook sandwiches in batches. Serve immediately, drizzled with balsamic glaze for a delicious finish.
Notes
- To elevate your bruschetta, turning it into mini grilled cheese sandwiches makes for a delightful and satisfying meal.
- Pressing diced tomatoes helps reduce excess moisture, preventing soggy sandwiches.
- Using a griddle or heavy frying pan is recommended for even heat distribution and perfect toasty crusts.
- Adjust the heat carefully: higher heat adds char but might reduce cheese melting; medium heat balances both.
- Balsamic glaze adds a sweet and tangy contrast that complements the savory flavors.
Nutrition
- Serving Size: 1 sandwich
- Calories: 230 kcal
- Sugar: 0.69 g
- Sodium: 400 mg
- Fat: 12.54 g
- Saturated Fat: 3.893 g
- Unsaturated Fat: 7.961 g
- Trans Fat: 0.003 g
- Carbohydrates: 20.94 g
- Fiber: 1.4 g
- Protein: 8.54 g
- Cholesterol: 15 mg
