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tuscan grilled cheese sandwich

(1 rating)
kristaplayswithfood avatar
Blue Ribbon Recipe by
Krista Towns
@kristaplayswithfood
Aiken, SC

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.

Blue Ribbon Recipe

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

— The Test Kitchen @kitchencrew
(1 rating)
yield 2 serving(s)
prep time 15 Min
cook time 25 Min
method Broil

Ingredients For tuscan grilled cheese sandwich

  • 4 slice
    smoked bacon
  • 1 tsp
    dried Italian herb
  • 1
    egg
  • 1 Tbsp
    water
  • 3 Tbsp
    water packed capers, drained
  • 1/8 c
    flour
  • 1/8 c
    cornmeal
  • 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

  • 1
    Sprinkle 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.
  • 2
    Whisk egg and water together in a small bowl and stir in the capers.
  • 3
    In 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.
  • 4
    When 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.
  • 5
    Pour 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.
  • 6
    To make the herb butter, combine the rosemary, lemon juice, salt, and melted butter in a small bowl and whisk together.
  • 7
    To finish the sandwiches, preheat the broiler and place a large, non-stick skillet over medium heat.
  • 8
    Brush 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.
  • 9
    When 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!.
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