Best Tuscan Grilled Cheese Recipes

BADA BING BETTY'S TUSCAN PORTOBELLO MELT (GRILLED CHEESE)

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.

TUSCAN GRILLED CHEESE

Steps:

• Brush 1 side of each bread slice lightly with oil, using about 1 tablespoon total. On 2 slices, arrange half of cheese, then tomato, basil, and remaining cheese. Top with remaining bread slices, oil side down. Brush tops of sandwiches with about 1 tablespoon of remaining oil.
• Heat medium skillet or range-top grill pan over medium heat. Place sandwiches, oil side down, in skillet. Brush tops with remaining 1 tablespoon oil. Cook until sandwiches are golden brown on both sides and cheese is melted, turning once, about 5 minutes per side.
• Toss arugula with vinaigrette and divide between 2 plates. Cut sandwiches in half or quarters and arrange around arugula. Serve.

TUSCAN GRILLED CHEESE SANDWICH

Steps:

• 1. 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.
• 2. Whisk egg and water together in a small bowl and stir in the capers.
• 3. 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.
• 4. 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.
• 5. 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.
• 6. To make the herb butter, combine the rosemary, lemon juice, salt, and melted butter in a small bowl and whisk together.
• 7. To finish the sandwiches, preheat the broiler and place a large, non-stick skillet over medium heat.
• 8. 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.
• 9. 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!.

GRILLED TUSCAN STEAK WITH FRIED EGG AND GOAT CHEESE

Steps:

• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks with salt and pepper. Sprinkle both sides of each steak with the herbs de Provence. Drizzle with 2 tablespoons of the olive oil. Grill for about 6 to 8 minutes per side for medium-rare. Remove the steaks from the heat and allow to rest.
• Meanwhile, in a medium skillet, heat the remaining olive oil over medium-high heat. Crack the eggs directly into the pan, seasoning quickly with salt and pepper. Cook until egg whites are set, about 2 to 3 minutes.
• To serve: Place the steaks on 4 serving plates. Carefully place the eggs on top of each steak. Sprinkle with the crumbled goat cheese. Garnish with the chopped parsley and serve.