Tuscan Grilled Cheese Sandwich

Krista Towns


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.

★★★★★ 1 vote
15 Min
25 Min

Blue Ribbon Recipe

Notes from the Test Kitchen:
This sandwich was so delicious! From the herb infused bread, to the ooey, gooey cheese, to the crunchy little capers, to smokey bacon and the Parmesan marinara, there was nothing wrong with this sandwich. It was all good! So much flavor in this grilled cheese.


4 slice
smoked bacon
1 tsp
dried Italian herb
1 Tbsp
3 Tbsp
water packed capers, drained
1/8 c
1/8 c
olive oil for frying
2 Tbsp
grated Parmesan cheese
1 c
marinara sauce (homemade or store bought
1 1/2 tsp
minced fresh rosemary leaves
1 tsp
fresh lemon juice
1/2 tsp
kosher salt
1/2 c
melted butter
4 slice
pane Tuscano or Italian country style bread
4 slice
Provolone cheese
4 slice
Fontina cheese

How to Make Tuscan Grilled Cheese Sandwich


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

Printable Recipe Card

About Tuscan Grilled Cheese Sandwich

Course/Dish: Sandwiches
Main Ingredient: Bread
Regional Style: Italian