Description
Delight in these Bruschetta Grilled Cheese Sandwiches, a mouthwatering twist on classic bruschetta. Fresh ciabatta slices are layered with juicy diced tomatoes, aromatic basil, tangy red onion, creamy mozzarella, and sharp Parmesan, then grilled to golden perfection with a garlicky finish and drizzled with balsamic glaze. This recipe combines the best of Italian flavors with the comforting warmth of a grilled cheese sandwich, perfect for a quick lunch or tasty snack.
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 bruschetta mix)
- Salt and pepper, to taste
Other
- 1/4 cup / 60ml Extra Virgin Olive Oil (for brushing 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 absorb excess moisture. Combine the diced tomatoes with finely diced red onion, fresh basil, 1/2 tablespoon of extra virgin olive oil, and a good pinch of salt and pepper in a mixing bowl. Stir well to blend the flavors.
- Assemble the Sandwiches: Brush one side of every ciabatta slice with extra virgin olive oil. Arrange half of the slices oil-side-down on a flat surface or board. Layer the mozzarella slices evenly over these, then spoon the prepared bruschetta mix on top. Finish with freshly grated Parmesan. Top each sandwich with the remaining ciabatta slices oil-side-up, pressing gently to secure the fillings.
- Grill the Sandwiches: Heat a griddle or frying pan over medium heat (or medium-high for some charring, but be mindful the cheese may melt less). Place the sandwiches in the pan and cook until the underside is golden and lightly charred, about 3-4 minutes.
- Flip and Add Garlic Flavor: Turn the sandwiches over and gently rub the exposed side with a peeled garlic clove. Continue frying this side until golden brown and the cheese is melted, about another 3-4 minutes.
- Serve: Remove the sandwiches from the pan. Place them garlic-side-down on a serving board and rub the top side with the garlic clove again for added aroma. Drizzle generously with balsamic glaze just before serving. Depending on pan size, cook sandwiches in batches to avoid overcrowding.
Notes
- Pressing the diced tomatoes with paper towels reduces excess moisture, preventing soggy sandwiches.
- Using a good quality fresh loaf of ciabatta is essential for a perfect texture and flavor.
- Rubbing the sandwiches with garlic adds a subtle but aromatic twist to the grilled cheese.
- For best results, cook in batches to avoid crowding the pan and ensure even grilling.
- Balsamic glaze adds a sweet and tangy finish that complements the savory ingredients beautifully.
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
