Gourmet Italian Grilled Cheese with Pesto
This four-cheese Italian grilled cheese takes one of our favorite guilty pleasures to a whole new level layered with crisp prosciutto and roasted peppers for added flavor in every bite.
Servings 2 sandwiches
Calories 874kcal
Ingredients
Italian Grilled Cheese
- 1 tablespoon olive oil
- 2 ounces thinly sliced prosciutto
- 8 ounces ricotta cheese
- ¼ cup homemade* or store-bought pesto
- 3 ounces provolone cheese , freshly grated
- 3 ounces fontina cheese , freshly grated
- ¼ cup marinated sun-dried tomatoes
- 6 tablespoons butter , room temperature
- ¼ cup parmesan cheese , freshly grated
- 2 tablespoons fresh parsley , chopped
- 4 slices Tuscan or sourdough bread , ½-inch thick
- 3 ounces marinated roasted red peppers , drained and patted dry
- Kosher salt and black pepper
*Basil & Parsley Pesto
- 1 cup loosely packed fresh basil leaves
- 1 cup loosely packed fresh parsley
- 2 large cloves garlic , peeled
- ½ cup parmesan cheese , freshly grated
- ½ lemon , juiced
- ¼ cup pine nuts (optional)
- ⅓ cup extra-virgin olive oil
Instructions
Italian Grilled Cheese
- Heat olive oil in a large cast iron or non-stick skillet over medium heat.
- Add prosciutto in a single layer and cook until starting to get crisp but not dry. Remove from skillet when done and place on a paper towel-lined plate. Set aside. Remove skillet from heat.
- In a medium bowl, whip ricotta with either homemade or your favorite store-bought pesto with a hand mixer or whisk until well combined. Set aside.
- In another medium bowl, combine provolone and fontina cheese with sun-dried tomatoes. Set aside.
- In a small bowl, use a hand mixer or whisk to blend softened butter, parmesan cheese and parsley. Season with salt and pepper, to taste. Set aside.
- To assemble sandwiches, place the 4 slices of bread on a work surface. Slather each slice with the pesto ricotta (reserve extra for another use). Top 2 of the slices with about a ½ cup or so of the grated cheese blend.
- Top the cheese with roasted red peppers and prosciutto. Add a little more of the grated cheeses and place the other 2 slices on top ricotta side down and press slightly to hold together.
- Heat same skillet used for the prosciutto over medium heat.
- In an even layer spread herb butter on top of each sandwich. Carefully place sandwiches buttered side down in skillet. Spread butter on the top side of the sandwiches.
- Cook until the bottom side is golden brown and crisp, about 5 minutes. Carefully flip the sandwiches and cook another 5 minutes on the other side until golden and the cheese has completely melted.
- Let sandwiches rest a couple minutes before serving. Enjoy!
*Basil & Parsley Pesto
- Add basil, garlic, parmesan, and pine nuts to bowl of a food processor. Pulse until well combined.
- With the machine running, slowly pour in the oil. Process until desired consistency.
- Season to taste with salt and pepper. (Makes about ¾ cup. Can be made ahead. Transfer to an airtight container and refrigerate up to 5 days.)
Notes
Recipe Tips
- Medium-low heat. Lower heat gives the bread a chance to toast while the cheese melts.
- Shredded cheese. It melts more evenly and quicker than slices. And what falls over the edges of the bread will crisp up to perfection.
- Avoid fresh mozzarella. If you include mozzarella, the high moisture level of fresh will make a soggy sandwich. And, don't buy the packaged, pre-shredded stuff. It has a potato-starch coating that keeps it from melting evenly. Go with a block of whole milk or part skim and shred yourself.
- Don’t skimp on the butter. A good slather makes the sandwich crisp outside and soaks into the bread for buttery deliciousness.
Nutrition
Serving: 1 sandwich | Calories: 874kcal | Carbohydrates: 79g | Protein: 42g | Fat: 34g | Cholesterol: 98mg | Sodium: 2323mg | Potassium: 848mg | Fiber: 5g | Sugar: 12g | Vitamin A: 1701IU | Vitamin C: 30mg | Calcium: 681mg