Bruschetta Grilled Cheese Sandwiches
Bruschetta Grilled Cheese Sandwiches feature crispy ciabatta filled with mozzarella, fresh tomatoes, basil, and Parmesan. They're quick, cheesy, and ready in under 25 minutes.
Ingredients
- 1 10.5 oz / 300 g ciabatta loaf, cut into 16 slices
- 1 4.5 oz / 125 g fresh mozzarella ball, thinly sliced and patted dry
- ⅓ cup freshly grated Parmesan cheese
- ¼ cup extra virgin olive oil
- 10.5 oz 300 g ripe tomatoes, diced
- ½ small red onion finely diced
- 2 heaping tablespoons fresh basil finely chopped
- 1 garlic clove peeled
- Salt to taste
- Black pepper to taste
- Balsamic glaze for serving
Instructions
- Dice the tomatoes and gently press them with paper towels to remove excess moisture.
- In a mixing bowl, combine tomatoes, red onion, basil, ½ tablespoon olive oil, salt, and black pepper.
- Brush one side of every ciabatta slice generously with olive oil.
- Turn half of the slices over so the oiled side faces down.
- Layer mozzarella evenly over each slice.
- Spoon the tomato mixture over the cheese.
- Sprinkle generously with Parmesan.
- Top with the remaining bread slices, keeping the oiled side facing up.
- Press gently to hold the filling together.
- Heat a griddle or frying pan over medium heat.
- Cook the Bruschetta Grilled Cheese Sandwiches for about 3–4 minutes until golden brown.
- Carefully flip and rub the toasted side with the garlic clove.
- Continue cooking another 3–4 minutes until the mozzarella has melted completely.
- Remove from the pan and lightly rub the second side with garlic.
- Drizzle with balsamic glaze before serving.
Notes
- Fresh mozzarella melts beautifully but should be dried well first.
- Homemade balsamic glaze also works wonderfully.
- Serve alongside tomato soup or a fresh green salad.
- For extra richness, spread a little butter on the outside of the bread before grilling.