CHEESE - Pizza Grilled Cheese

By Unblond1

Ingredients

• 1/3 cup ricotta
• 2/3 cup shredded light mozzarella or mozzarellissima
• 6 1/2 tablespoons freshly grated Parmesan
• 1/4 cup thinly sliced pepperoni, 1 small stick
• 6 green olives, sliced
• 1 tablespoon chopped fresh basil, optional (for my sandwich only)
• 4 teaspoons Becel or room temperature butter
• 4 slices rustic white bread (something with some texture to stand up to the filling, like a sourdough rye. Nutrition is calculated using PC À L’Européenne Multigrain Rye Bread)
• 1/4 cup jarred marinara or pizza sauce, plus more for dipping, optional

Details

Servings 2

Preparation

Step 1

In a medium bowl, using a rubber spatula, mix together the ricotta, mozzarella, 2 1/2 tablespoons of the Parmesan, the diced pepperoni and the olives until well combined.

Butter one side of each slice of bread. Working buttered side down, spread each slice with 1 tablespoon of the marinara. Divide the cheese mixture among 2 slices of the bread, and sandwich with the remaining slices. For each sandwich, sprinkle the top piece of bread with 1 tablespoon of the remaining Parmesan. Flip, and sprinkle the other side with an additional tablespoon of Parmesan.

Grill in a non-stick skilled over medium heat until golden on both sides.

Preheat the oven to 425 degrees F if baking the sandwiches. To make all of the sandwiches at once, heat 2 baking pans in the oven for 10 minutes. Spray the bottom of one of the pans with cooking spray, and place the buttered and Parmesan-ed sandwiches in the pan. Spray the underside of the second pan, and place it on top of the sandwiches. Bake until golden brown and crispy, and the cheese is melted, 10 minutes.

Nutrition Facts - 2 Servings

Amount Per Serving
Calories 408.8
Total Fat 22.3 g
Saturated Fat 6.8 g
Polyunsaturated Fat 2.5 g
Monounsaturated Fat 5.5 g
Cholesterol 24.6 mg
Sodium 1,279.2 mg
Potassium 18.5 mg
Total Carbohydrate 33.3 g
Dietary Fiber 4.3 g
Sugars 3.5 g
Protein 21.8 g