tuscan grilled cheese sandwich
This grilled cheese sandwich will bring you a scrumptious taste of Italy! Slices of rustic Tuscan bread fried in rosemary butter embrace Parmesan marinara, crispy herb crusted bacon, tangy fried capers and Fontina and Provolone cheese. Guanciale, or herb-cured Italian pork cheek, would be a terrific substitute for the bacon if you can find some at your local food specialty store or online.
Blue Ribbon Recipe
This sandwich was so delicious! From the herb infused bread, to the ooey, gooey cheese, to the crunchy little capers, to smoky bacon and the Parmesan marinara, there was nothing wrong with this sandwich. It was all good! So much flavor in this grilled cheese.
prep time
15 Min
cook time
25 Min
method
Broil
yield
2 serving(s)
Ingredients
- 4 slices smoked bacon
- 1 teaspoon dried Italian herb
- 1 - egg
- 1 tablespoon water
- 3 tablespoons water packed capers, drained
- 1/8 cup flour
- 1/8 cup cornmeal
- - olive oil for frying
- 2 tablespoons grated Parmesan cheese
- 1 cup marinara sauce (homemade or store bought
- 1 1/2 teaspoons minced fresh rosemary leaves
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon kosher salt
- 1/2 cup melted butter
- 4 slices pane Tuscano or Italian country style bread
- 4 slices Provolone cheese
- 4 slices Fontina cheese
How To Make tuscan grilled cheese sandwich
-
Step 1Sprinkle 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. -
Step 2Whisk egg and water together in a small bowl and stir in the capers.
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Step 3In 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.
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Step 4When 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.
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Step 5Pour 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.
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Step 6To make the herb butter, combine the rosemary, lemon juice, salt, and melted butter in a small bowl and whisk together.
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Step 7To finish the sandwiches, preheat the broiler and place a large, non-stick skillet over medium heat.
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Step 8Brush 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.
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Step 9When 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!.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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