Who doesn’t love a grilled cheese sandwich? I mean, gooey cheese and buttery bread just epitomize comfort food. Pretty much everyone has enjoyed a grilled cheese or two as a kid. Well now, grilled cheeses aren’t just for kids, and they aren’t just for dipping in your tomato soup. There are LOTS of grilled cheese recipes that incorporate fun flavors and ingredients. Check out these 31 Grilled Cheeses that are Better than a Boyfriend to see what I mean!
We all love grilled cheese because it’s cheese wrapped in carbs, and that’s just a beautiful thing. Ya know what else is cheese wrapped in carbs? LASAGNA! So why not put these two classic comfort foods together? The result was delicious. I’m no vegetarian, but this meatless meal was still very satisfying.
- 4 slices of bread (I used sourdough, but you can use whatever kind you like)
- 2 tablespoons unsalted butter with a dash of olive oil (if you have a panini press, you can just use spray butter to save on calories)
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 2 roma tomatoes, sliced (the original recipe called for one 14-oz container cherry tomatoes, which is what I used for the photos, but I think slices would work better. You can use whichever you prefer)
- 1/2 cup shredded mozzarella cheese
- extra salt and pepper for seasoning
- In a medium skillet or nonstick pan, melt butter over medium-low heat. (I used a panini press, so if you have one, just turn it on so it can be warming up)
- In a small bowl stir together ricotta, basil, salt and pepper.
- Top each slice of bread with a 1/4 of the mozzarella cheese. Top two of the bread slices with tomatoes. Sprinkle with a bit of salt and pepper. On the remaining two slices of bread, dollop and spread the ricotta cheese.
- Combine the sandwich halves and place in the warmed skillet (or if you're using the panini press, spray the bread generously with butter spray or olive oil and then put in the press).
- Grill on each side until golden. Remove from the pan and allow to rest for 3 minutes before slicing in half and serving.
Source: Joy the Baker