Bruschetta Grilled Cheese

By: Theresa Greco

  • Yield:

    2 sandwiches

  • Cuisine:


  • Course:



For the Sandwich

  • 1 large round loaf of rustic bread, cut into 4 thick slices
  • 1 ball fresh mozzarella, sliced 1/4 inch thick
  • extra virgin olive oil

For the Tomato Salad Topping

  • 2 large tomatoes, chopped
  • 2 tablespoons fresh basil , chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper, to taste


  1. For the Tomato Salad: For the tomato salad topping, mix all ingredients together in a bowl. Allow to marinate a few minutes while sandwich is cooking.
  2. For the Sandwich heat an Anolon Advanced Umber 11-Inch Deep Square Grill over medium heat. Evenly coat pan with olive oil.
  3.  Drizzle olive oil on one side of all 4 slices of bread. Layer mozzarella rounds in an even layer on two of the slices. Top with the other two slices of bread oil side down.
  4. Place on griddle and cook until sandwich is golden brown on bottom, about 2-4 minutes. Carefully flip sandwich and cook on other side until golden brown and cheese is melted through.
  5. Remove from heat and cut into bruschetta slices. Top each piece with tomato salad and serve with extra tomato on the side.