Italian Grilled Cheese Sandwiches
Made this Italian grilled cheese with 15-minute tomato soup (see the linked recipe below) for lunch, and what more can I say other than delicious. Grilled cheese and tomato soup are a classic pair, so it always a winner.
Yield
6 servingsPrep
6 minCook
9 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter, unsalted
|
|
| ⅛ | teaspoon |
garlic powder
optional |
|
| 12 | slices |
bread
whole wheat or white |
|
| 1 | teaspoon |
oregano
dried |
|
| 8 | ounces |
mozzarella cheese
low-fat, shredded |
|
| 24 | ounces |
marinara sauce
vodka |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter, unsalted
|
|
| 0.6 | ml |
garlic powder
optional |
|
| 12 | slices |
bread
whole wheat or white |
|
| 5 | ml |
oregano
dried |
|
| 231.2 | ml/g |
mozzarella cheese
low-fat, shredded |
|
| 693.6 | ml/g |
marinara sauce
vodka |
|
Directions
Preheat your oven's broiler.
Place 6 slices of bread onto a baking sheet.
Spread a small handful of the mozzarella cheese over each slice.
Top with the remaining 6 slices of bread.
Mix together the butter and garlic powder, brush some over the tops of the sandwiches, or spread with the back of a tablespoon.
Sprinkle with dried oregano.
Place baking sheet under the broiler for 2 to 3 minutes, until golden brown.
Remove pan from oven, flip sandwiches, and brush the other sides with butter, and sprinkle with oregano.
Return to the broiler, and cook until golden, about 2 minutes.
Cut sandwiches in half diagonally, and serve immediately with vodka sauce on the side for dipping.
