Margherita Pepperoni Grilled Cheese
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8 oz. Galbani® Mozzarella, sliced thin
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6 oz. Galbani® Ricotta, 1.5 oz. per sandwich
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1/4 cup Grated Galbani® Parmesan cheese
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6-8 Tbsp. butter, divided
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1 loaf Italian bread, cut into 8 thick slices
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6 oz. tomato sauce
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16 large basil leaves
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3 1/2 oz. pepperoni, sliced
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Butter one side of each piece of bread, and coat with grated parmesan cheese.
On 4 of the unbuttered sides of bread, spread a layer of ricotta and then add a layer of tomato sauce.
Next add 4 fresh basil leaves, 10 pepperoni, and 2 mozzarella slices to each.
Heat a large frying pan to medium heat and add butter to the pan. Add 2 of the open sandwiches with the buttered side down.
Put 2 of the top slices of bread with buttered side up on top and cook for about 4 to 5 minutes. Flip and repeat until cheese is melted and bread is golden brown and remove from pan.
Add more butter and repeat again to cook the last 2 sandwiches.
Cut each sandwich in half, plate, and serve.
-
8 oz. Galbani® Mozzarella, sliced thin
-
6 oz. Galbani® Ricotta, 1.5 oz. per sandwich
-
1/4 cup Grated Galbani® Parmesan cheese
-
6-8 Tbsp. butter, divided
-
1 loaf Italian bread, cut into 8 thick slices
-
6 oz. tomato sauce
-
16 large basil leaves
-
3 1/2 oz. pepperoni, sliced
Butter one side of each piece of bread, and coat with grated parmesan cheese.
On 4 of the unbuttered sides of bread, spread a layer of ricotta and then add a layer of tomato sauce.
Next add 4 fresh basil leaves, 10 pepperoni, and 2 mozzarella slices to each.
Heat a large frying pan to medium heat and add butter to the pan. Add 2 of the open sandwiches with the buttered side down.
Put 2 of the top slices of bread with buttered side up on top and cook for about 4 to 5 minutes. Flip and repeat until cheese is melted and bread is golden brown and remove from pan.
Add more butter and repeat again to cook the last 2 sandwiches.
Cut each sandwich in half, plate, and serve.