I think this is one of the biggest and best sandwiches I have created. I have put this recipe together for the Grilled Cheese Academy. The outside of this sandwich is butter and Wisconsin Parmesan cheese. The inside is garlic bread, Wisconsin Parmesan, meatballs, Wisconsin Mozzerella cheese topped with another great piece of garlic bread that has been buttered and loaded with more Parmesan cheese. This is The Ultimate Italian Grilled Cheese Sandwich! Manga!
1 loaf of your favorite crusty bread, uncut, I used sourdough (it’s my favorite)
1 jar of garlic spread, I used Lawry’s (found where the spices are located)
Parmesan cheese, grated
Meatballs, make you own or store bought
Mozzerella slices, I used Sargento, Wisconsin made
Prepare garlic bread.
Slice bread in thick slices. Spread Lawry’s Garlic Spread over bread. Sprinkle with paprika, cover with Parmesan cheese. Place on a baking sheet and broil until cheese is melted. Set aside.
Prepare meatballs. Toss meatballs in your marina sauce and heat until hot.
Place at least 2 slices of Mozzerella on top of the garlic bread. Next, place meatballs. It’s up to you if you wish to slice them. Place more Mozzerella on top of the meatballs. Cover with garlic bread. Now butter the outside of the bread and cover with more Mozzerella and place on griddle or pan to grill. Grill bread over medium heat until it is golden brown. Carefully flip your sandwich and grill till golden brown. Manga, manga! Enjoy!
I love the flavor of tomatoes, fresh mozzarella and basil together. So I guess it was inevitable I would create a sandwich and incorporate these amazing flavors.
3 pieces of bread, I prefer toasted
Fresh mozzarella slices
4 pieces of bacon
Mayonnaise, if desired
Salt and pepper if desired, I added it to my tomato slices
Avocado slices, if desired
Balsamic glaze, if desired
Toast bread slices. Spread on your mayonnaise if you like. Layer tomato slices, salt and pepper. Top with basil leaves and avocado slices if you are using them. Place the the second slice of bread of top. Add bacon and sliced mozzarella to the second slice. Top with last slice of bread and cut into fourths, triangle shape (like they do at the restaurants). Drizzle on balsamic glaze if desired. Enjoy!
I love eggs. I love egg salad sandwiches. Recently, a sweet friend sent me a gift, an egg cooker. This machine prepares eggs soft, medium and hard boiled. It even poaches and makes omelettes. It’s easy and I had no trouble peeling these eggs at all. In appreciation, I created a sandwich in her honor. Thank you Lisa Thaxton!
6 hard boiled eggs, peeled
1/4 cup mustard, I used yellow
1/2 cup mayonnaise
salt and pepper to taste
Smash eggs with a fork, potato masher, whatever you prefer. Add mayonnaise and mustard and mix to combine. Season with salt and pepper to taste.
6 slices of bread, I used pumpernickel, 3 for each sandwich
Tomato, thinly sliced
4 pieces of bacon, cooked
1 avocado, sliced thin
Prepared egg salad
On first slice of bread, generously spread egg salad and layer 2 slices of bacon. Top with next slice of bread. Add tomato slices, avocado slices and lettuce. Stick toothpicks in the bread and slice. Makes 2 sandwiches. Enjoy!