Description
These Bruschetta Grilled Cheese Sandwiches are a delightful twist on classic bruschetta, transformed into warm, melty sandwiches packed with fresh tomatoes, basil, and mozzarella on toasted ciabatta bread. Perfect as a savory snack or light meal, they combine the vibrant flavors of traditional Italian bruschetta with the comforting richness of grilled cheese.
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
- 1/3 cup / 30g freshly grated Parmesan
Bruschetta Topping
- 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 clove of Garlic, peeled
- 1/4 cup / 60ml Extra Virgin Olive Oil, divided
- Salt and Pepper, to taste
To Serve
- Balsamic Glaze, for drizzling
Instructions
- Prepare Bruschetta Mix: Dice the tomatoes and press down gently with paper towels on the chopping board to absorb 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 salt and pepper. Mix well to combine.
- Assemble Sandwiches: Brush one side of all ciabatta slices with extra virgin olive oil. Place half of the slices oil-side-down on a working surface. Layer slices of fresh mozzarella on top, then spoon over the bruschetta mix, and sprinkle with freshly grated Parmesan. Top each with an oiled slice of bread, oil-side-up, and gently press to secure the filling.
- Cook Sandwiches: Heat a griddle or frying pan over medium heat (or medium-high if you prefer a bit of char). Place the assembled sandwiches in the pan. Once the bottom is golden and lightly charred, flip them over. Before cooking the second side, gently rub the top of the sandwich with a peeled garlic clove. Continue to cook until golden and the cheese has melted.
- Finish and Serve: Remove sandwiches from the pan and place garlic-rubbed side down on a serving board. Rub the now exposed top side of each sandwich with the garlic clove to infuse extra flavor. Depending on pan size, cook in batches. Serve warm with a drizzle of balsamic glaze over each sandwich.
Notes
- Use paper towels to remove excess moisture from tomatoes to avoid soggy sandwiches.
- If your pan is small, cook the sandwiches in two batches to avoid overcrowding and ensure even cooking.
- For a stronger garlic flavor, rub the garlic more vigorously or double the amount used.
- Balsamic glaze can be store-bought or homemade; it adds a sweet tangy contrast to the savory sandwich.
- Ciabatta bread works best due to its sturdy texture and ability to hold fillings without becoming soggy.
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
