Italian Garlic Bread Grilled Cheese
This new grilled cheese sandwich will knock your socks off! It’s made with garlic bread and loaded with gooey mozzarella cheese, pine nuts, and prosciutto.
I can’t wait any longer for the National Grilled Cheese Month to start. I have a fun new Italian grilled cheese to share and it’s extra special because…it’s made ON GARLIC BREAD!
That extra pop of flavor that comes from making the grilled cheese on garlic bread is something special. To compliment garlic bread the best, I packed it with great Italian flavors. Pine nuts, fresh basil, prosciutto, and of course, gooey mozzarella cheese came together perfectly to make this Italian sandwich divine.
Tips For Making This Italian Grilled Cheese
- Use an Italian bread from the bakery. In simple recipes, ingredients make a big difference. Using deli bread will give you a better flavor and texture.
- Use fresh garlic! Garlic powder will not give you the same flavor.
- Butter the bread on the outside, not the pan. Psst, you can use a butter spread, which is softer than a block of butter and you don’t have to wait for it to soften.
- Spread cheese and prosciutto evenly as well, beak up pieces of need to. This way each bite gets the perfect amount.
- If you want to toast the pine nuts: for the best flavor, I highly recommend that you toast the pine nuts. Add them to a small dry skillet in one single layer. Turn the heat to medium-low and cook them, tossing from time to time, for 3-5 minutes.
- Don’t set the stove temperature too high! This will give the cheese time to melt and and the outside won’t burn before cheese is melted.
- Let it rest! Rest the grilled cheese for about 5 minutes before cutting.
Variations To Try
- Dry adding another cheese flavor like asiago, fontina, provolone, or even some shaved parmesan.
- Try adding a little spread of classic basil pesto or sun-dried tomato pesto.
- If you don’t like pine nuts, you can try chopped almonds or cashews. Or omit nuts altogether.
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Italian Garlic Bread Grilled Cheese
Ingredients
- 2 slices of Italian bread
- 1 1/4 Tbsp salted butter softened
- 1 large garlic clove
- 4 oz mozzarella cheese block melts best
- 3 slices of prosciutto
- 1 1/2 Tbsp pine nuts
- 3-4 basil leaves minced
Instructions
- Mix butter and pressed garlic clove together with a fork until completely combined. Butter the outer sides of each slice of bread and get some butter mixture on the sides too.
- Slice mozzarella cheese thinly.
- Preheat a cooking pan big enough to fit two slices of bread over medium heat.
- Place bread slices, buttered side down, in the preheated pan.
- Divide slices of mozzarella cheese among both slices of bread, spreading them evenly. Let it cook until cheese starts to melt.
- Spread pine nuts and basil over cheese on one slice. Place prosciutto on top of nuts and basil, spread it evenly over the bread slice.
- Cover the slice that’s loaded with nuts, basil and prosciutto with the other cheesy slice of bread. Press gently and let the grilled cheese cook until the cheese is completely melted, flipping as needed.
Notes
Nutrition
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
PLease include Nutritional Information on ALL of your recipes!
Good Morning,
Just found your site and am anxious to try your grilled cheese. I live on it, but this is even better.
Thank you for all your thoughts….
~ Anne Marie ~
This looks like my sort of sandwich. I especially like the inclusion of the pine nuts!
I really hope you will try it and like it, Aidan!
Everything looks so good. I love grilled cheese. I put tomatoes with oregano & crushed red pepper . Great but yours is so creative. Garlic bread is so ingenious. Thanks a lot .
I have a copy of your Italian Garlic Bread Grilled Cheese. One more thing I would like to point out. It would be nice if you included a photo of your recipe in your printer friendly version. What l do now, is print the printer friendly version and then print your non printer friendly recipe with the photo and then cut out the photo and tape it to the printer friendly version. I use up too much ink and paper with this method.
Hmmm, that’s a good suggestion! I’ll poke around and see how I can add it to the recipe card 🙂
YUM! My hubby would love the steak version of this…!
Thank you, Leanne! Steak is a man’s weakness, indeed 🙂
These sound delicious. Cannot wait to try one. Thanks for the recipes.
Thank you, Marqueeta 🙂