White Pizza Grilled Cheese.
This White Pizza Grilled Cheese is SO EASY! Creamy mascarpone, fresh herbs, and a melty blend of mozzarella, provolone, and parmesan make the ultimate gourmet grilled cheese.
Servings: 2 servings
Ingredients
For the Garlic Herb Mascarpone Spread:
- 2 bulbs garlic peeled and finely minced
- 1 teaspoon olive oil for sautéing garlic
- 1 pinch salt
- 1/2 cup mascarpone cheese at room temperature
- 1 tablespoon fresh basil chopped
- 1 teaspoon fresh rosemary chopped
- 1 teaspoon fresh thyme chopped
- 1 teaspoon fresh oregano chopped
- 1 tablespoon fresh parsley chopped
For the Cheese Blend:
- 1/2 cup sharp provolone cheese shredded
- 1/2 cup mozzarella cheese freshly grated
- 1/4 cup parmesan cheese shredded
For the Sandwich:
- 4 slices Italian or sourdough bread thick slices
Instructions
Prepare the Garlic Herb Mascarpone Spread
- Peel and finely mince the garlic cloves. Heat 1 teaspoon olive oil over low heat in a small pan and gently sauté the garlic until fragrant and lightly golden, about 2-3 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, combine mascarpone cheese with the sautéed garlic, a pinch of salt, and all the freshly chopped herbs (basil, rosemary, thyme, oregano, parsley). Stir until smooth and evenly mixed. Set aside.
Prepare the Cheese Blend
- Using a grater, shred the sharp provolone, mozzarella, and parmesan cheeses. Mix them together in a separate bowl to create your melty white pizza cheese blend.
Assemble the Sandwiches
- Lay out slices of Italian or sourdough bread. Spread a generous layer of the garlic herb mascarpone mixture on one side of each slice. Sprinkle a hearty amount of the cheese blend over half of the bread slices. Top with remaining slices, mascarpone side down, to form sandwiches.
Grill the Sandwiches
- Preheat skillet or griddle over medium-low heat. Place sandwiches on the surface. Cook slowly for about 4-5 minutes on each side, pressing gently with a spatula to help cheese melt evenly and bread crisp up to golden brown. Adjust heat as needed to prevent burning.
Serve
- Once cheese is melted and bread toasted perfectly, remove sandwiches from pan. Let rest for a minute, then slice and serve hot.
Equipment
- Large skillet or griddle
- Spatula
- Grater
- Mixing Bowl
- Knife and cutting board
Notes
- Use fresh herbs for the best flavor, but dried herbs can be substituted at half quantity.
- Store leftover sandwiches in an airtight container in the fridge for up to 2 days; reheat slowly in a skillet to preserve crispiness.
- Be careful not to burn the garlic when sautéing to avoid a bitter taste.
- Apply the mascarpone spread thinly to prevent soggy bread.
- Try adding sun-dried tomatoes or caramelized onions for extra flavor depth.