Share this recipe:

Share on facebook
Share on twitter
Share on pinterest

The Giulia “American Ingredients, Mediterranean Style”

Basil Grilled Cheese

Basil Grilled Cheese

Yields1 Serving

Ingredients
 6 tsp unsalted butter, softened, divided
 2 slices (1/2-inch thick) crusty sourdough bread (Scholars Inn Bakehouse)
 1 clove garlic, minced
 3 San Marzano or cherry tomatoes, seeded and chopped
 1 (1-ounce) slice Roth Mediterranean Raclette Cheese
 5 fresh baby spinach leaves, stems removed
 2 fresh basil leaves, cut into thin strips
 Coarsely cracked fresh black pepper to taste
 1 (1-ounce) slice whole milk mozzarella cheese
 Additional spinach, tomatoes and parsley for garnish, optional

Directions
1

Spread 2 teaspoons butter on 1 side of each bread slice.

2

Melt remaining 2 teaspoons butter in a small nonstick skillet.

3

Add the garlic and sauté over medium-low heat until lightly browned, stirring often.

4

Brush unbuttered sides of both bread slices with the sautéed garlic butter.

5

Place 1 slice bread, garlic side up, in a heated nonstick skillet.

6

Quickly top with chopped tomatoes, then raclette cheese, spinach, basil, pepper, mozzarella cheese and second bread slice, garlic side down.

7

Grill over medium heat, flipping when the raclette cheese begins to melt.

8

Grill until cheeses are melted, flipping as needed to ensure even browning.

9

Remove from skillet and let stand 1 minute before cutting in half to serve.

10

Garnish as desired. Makes 1 sandwich.

Ingredients

Ingredients
 6 tsp unsalted butter, softened, divided
 2 slices (1/2-inch thick) crusty sourdough bread (Scholars Inn Bakehouse)
 1 clove garlic, minced
 3 San Marzano or cherry tomatoes, seeded and chopped
 1 (1-ounce) slice Roth Mediterranean Raclette Cheese
 5 fresh baby spinach leaves, stems removed
 2 fresh basil leaves, cut into thin strips
 Coarsely cracked fresh black pepper to taste
 1 (1-ounce) slice whole milk mozzarella cheese
 Additional spinach, tomatoes and parsley for garnish, optional

Directions

Directions
1

Spread 2 teaspoons butter on 1 side of each bread slice.

2

Melt remaining 2 teaspoons butter in a small nonstick skillet.

3

Add the garlic and sauté over medium-low heat until lightly browned, stirring often.

4

Brush unbuttered sides of both bread slices with the sautéed garlic butter.

5

Place 1 slice bread, garlic side up, in a heated nonstick skillet.

6

Quickly top with chopped tomatoes, then raclette cheese, spinach, basil, pepper, mozzarella cheese and second bread slice, garlic side down.

7

Grill over medium heat, flipping when the raclette cheese begins to melt.

8

Grill until cheeses are melted, flipping as needed to ensure even browning.

9

Remove from skillet and let stand 1 minute before cutting in half to serve.

10

Garnish as desired. Makes 1 sandwich.

The Giulia “American Ingredients, Mediterranean Style”