Bruschetta Grilled Cheese

By: Theresa Greco

  • Yield:

    2 sandwiches

  • Cuisine:



For the sandwich:

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

For 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


  1. 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 a nonstick griddle or pan 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.