MOZZARELLA GRILLED CHEESE
Provided by Tyler Florence
Yield 2 sandwiches
Number Of Ingredients 13
Steps:
- Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet's surface and place sandwiches on the hot skillet or panini press. If using a skillet, place another heavy skillet over the top to form a "press". Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.
- Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured. If you have a panini press, turn it on to warm up; otherwise, set a cast iron skillet over medium heat.
GRILLED MOZZARELLA CHEESE STICKS
Savor the flavor of these Grilled Mozzarella Cheese Sticks. Skip the sandwich shop and make these easy Grilled Mozzarella Cheese Sticks at home!
Provided by My Food and Family
Categories Meal Recipes
Time 10m
Yield 1 serving
Number Of Ingredients 4
Steps:
- Fill bread slices with cheese.
- Spread outside of sandwich with butter.
- Cook in skillet on medium heat 3 min. on each side or until lightly browned on both sides. Cut into strips. Serve as dippers with the sauce.
Nutrition Facts : Calories 260, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
MOZZARELLA STICKS
Provided by Giada De Laurentiis
Categories appetizer
Time 2h40m
Yield 6 to 8 servings (makes about 56 pieces)
Number Of Ingredients 16
Steps:
- Stir the bread crumbs, 1 cup of Parmesan and 1 teaspoon of salt in a medium bowl to blend. Dip the cheese in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the cheese in the bread crumb mixture, patting to adhere and coat completely. Place the cheese sticks on a baking sheet. Repeat dipping the cheese sticks in the egg and bread crumb mixture to coat a second time. Cover and freeze until frozen, about 2 hours and up to 2 days.
- Heat the oil in a large frying pan over medium heat. Working in batches, fry the cheese until golden brown, about 1 minute per side. Transfer the fried cheese to plates. Sprinkle with the remaining cheese and serve with the Marinara Sauce.
- In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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- Meanwhile, melt butter in the microwave. Add dried parsley and stir. Use a pastry brush or the back of a spoon to spread the butter on ONE side of BOTH slices of bread (you likely won't use all of this butter***). Heat a pan or large skillet over medium heat. Arrange both of the slices buttered-side down on the pan.
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