Description
A quick and easy 10-minute Italian grilled cheese sandwich featuring sourdough bread, melted mozzarella and provolone, and a tangy balsamic glaze drizzle.
Ingredients
Scale
- 2 slices sourdough bread
- 1/2 cup low-moisture shredded mozzarella cheese
- 1/4 cup sliced provolone cheese
- 2–3 slices pepperoni or Genoa salami (optional)
- 2 tablespoons unsalted butter, softened
- 2 tablespoons balsamic glaze
- 2–3 fresh basil leaves, chopped
- 1/4 teaspoon garlic powder
Instructions
- Shred the mozzarella and slice the provolone. If using pepperoni, cut into smaller strips.
- Spread a thin, even layer of softened butter on one side of each slice of sourdough bread.
- Place one slice of bread butter-side down in a cold skillet. Layer mozzarella, provolone, and pepperoni on top. Sprinkle with garlic powder. Top with the second slice of bread, butter-side up.
- Turn heat to medium-low. Cook for about 3 minutes until the bottom is golden brown and crispy.
- Carefully flip the sandwich. Press down lightly and cook for another 3 minutes until the other side is golden brown and cheese is melted.
- Slide the sandwich onto a cutting board. Drizzle generously with balsamic glaze.
- Sprinkle with fresh chopped basil. Slice diagonally and serve immediately.
Notes
Cook on medium-low heat to prevent burning the bread before the cheese melts. Use a thick balsamic glaze rather than thin vinegar to avoid sogginess. Let the sandwich rest for 30 seconds after cooking to help the cheese set. For a gluten-free option, use sturdy gluten-free bread.
- Prep Time: 4 minutes
- Cook Time: 6 minutes
- Category: Lunch
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 30
- Saturated Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 20
Keywords: Italian grilled cheese, balsamic drizzle, quick lunch, comfort food, sourdough sandwich, easy recipe, 10 minute meal