Cheesy Italian Sandwich (Print Version)
# Ingredients:
→ Key Ingredients
01 -
10 to 14 bread slices (based on size)
02 -
8 ounces of mozzarella cheese, shredded (about 2 cups)
03 -
¼ cup of grated Parmesan
04 -
½ cup ricotta or cottage cheese
05 -
1 small clove of garlic, minced (or ¼ tsp garlic powder)
06 -
1 teaspoon dried basil leaves
07 -
1 teaspoon of olive or canola oil
08 -
½ teaspoon oregano, dried
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¼ teaspoon of salt
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1/16 teaspoon of black pepper (or 1/8 tsp if you like it peppery)
11 -
2 spoons of softened butter
# Instructions:
01 -
Blend cottage cheese if it’s large curd until mostly smooth. In a medium mixing bowl, stir it together with olive oil or replace it with ricotta if preferred.
02 -
Add the garlic, basil, oregano, salt, pepper, and Parmesan into the bowl. Give it a good stir so everything’s blended nicely.
03 -
Stir the mozzarella shreds in gently, ensuring they’re well mixed. For the best taste, let the mix sit in the fridge for a few hours before you use it.
04 -
Spread softened butter on one side of each bread slice. Lay the unbuttered sides down on a heated skillet or griddle set to medium heat.
05 -
Take the cheese mix and spread it over half of the bread slices in the skillet. Don’t overfill—just even coverage. Place the other slices on top, butter facing up.
06 -
Let the bread toast until lightly golden underneath. Flip carefully, then cook until the other side matches and the cheese inside has melted completely.
# Notes:
01 -
Refrigerating the cheese filling a few hours before cooking makes the flavors pop.
02 -
Warming leftovers in a low-heat skillet with butter helps get both sides crispy again.