BRUSCHETTA GRILLED CHEESE SANDWICHES

5 from 1 vote

BRUSCHETTA GRILLED CHEESE SANDWICHES

I used a rustic Italian loaf of bread for these mini sandwiches. It will depend on the size of the loaf as to how many you need: one or two. A ciabatta loaf works well but be mindful of all the holes in ciabatta bread. A thick baguette sliced at an angle will also work. Use the best, ripe tomatoes you can for maximum flavor.

Prep Time20

Cook Time10

Total Time30

Course: Appetizer

Cuisine: Italian

Servings:

Calories: 387kcal

Ingredients

US Customary - Metric

3 tablespoons olive oil, plus 1 teaspoon extra
2 garlic cloves, minced, plus 2 cloves extra, also minced
12 oz vine-ripened tomatoes, diced
3 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon crushed red pepper chili flakes
Generous pinch of sea salt and freshly ground black pepper
1 to 2 Italian loaves, sliced you will need 20 slices
8 oz ball fresh mozzarella cheese, cut into 10 slices
1/2 cup finely grated fresh parmesan cheese

Instructions

Combine 3 tablespoons of the oil and 2 minced cloves of garlic in a small bowl; set aside.
Drain the tomato in a fine sieve, discarding the juice. Place the tomato into a medium bowl.
Add basil, vinegar, remaining 1 teaspoon of oil, remaining 2 cloves of minced garlic, crushed red pepper, salt and pepper; stir to combine.
Brush 10 slices of bread with the oil and garlic mixture. Place the slices, cut side down on a cutting board. Place a slice of mozzarella on each slice. Spoon the tomato mixture onto the mozzarella. Sprinkle the tomato mixture with parmesan. Brush the remaining 10 slices of bread with the oil mixture and place, oil side up on the parmesan. Very lightly press down to secure the sandwich.
Heat a griddle pan or a large frying pan over medium-low heat. Cook the sandwiches in batches if you need to, for 3 to 4 minutes per side until the bread is crisp and golden and the cheese is melted. Serve warm. Makes 10 mini sandwiches.

Nutrition