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Italian-American·Lunch

Italian-Marinated Grilled Cheese

A clever twist on the classic grilled cheese where the cheese and antipasto fillings are tossed in a zesty Italian dressing and marinated before hitting the pan for a superior melt and unique texture.

Prep

15m

Cook

10m

Total

25m

Serves

1

Method

  1. 01

    Prepare the filling ingredients by dicing the peperoncini, roasted red peppers, and green olives. Slice the bread into thick pieces, ideally at an angle for a larger surface area.

    Step 1
    Watch · 0:44
  2. 02

    In a mixing bowl, whisk together the minced garlic, white wine vinegar, olive oil, black pepper, chili flakes, and dried Italian herbs to create a simple dressing.

    Step 2
    Watch · 2:07
  3. 03

    Grate the Monterey Jack and cheddar directly into the bowl with the dressing. Break up the provolone slice and add it as well. Toss the cheese in the dressing until evenly coated, then mix in the diced peppers and olives.

    Step 3
    Watch · 2:34
  4. 04

    Cover the cheese mixture and let it marinate in the refrigerator for at least 15 to 30 minutes to allow the flavors to meld and the cheese texture to transform.

    Step 4
    Watch · 4:54
  5. 05

    Pile the marinated cheese mixture generously onto a slice of bread. Heat a skillet over medium heat with a liberal amount of olive oil. Place the sandwich in the pan and drizzle a bit more oil over the top slice of bread.

    Step 5
    Watch · 5:52
  6. 06

    Grill until the first side is deeply browned and 'crustified.' Flip the sandwich towards the flat side of the bread to keep the filling from spilling out. Cook until the second side is golden and the cheese is thoroughly melted and hot.

    Step 6
    Watch · 7:01

From Chef John

  • “Monterey Jack, which I like to refer to as mozzarella with flavor.”
  • “The only way to screw up a grilled cheese sandwich is to not use enough fat to fry it in.”
  • “If you want it great, flip it towards the straight.”