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Ingredients
  • 2 tsp. olive oil
  • 1 cup of slivered onions
  • 8 fresh mushrooms, sliced
  • 6 fresh spinach leaves
  • 4 slices sourdough bread
  • 4 slices mozzarella cheese
  • 4 slices Cello Artisan Parmesan
  • 2 Tbsp. sun-dried tomato pesto sauce
  • 4 slices Cello Asiago
  • 2 tsp. butter, softened

Three Italian Grilled Cheese

Who doesn’t love the comfort of grilled cheese? Kick your favorite childhood sandwich up a notch with three different types of cheese and a few veggies to make this a heartier, healthier version. Cello Artisan Parmesan and Asiago are the stars of this dish, creating the perfect flavor balance with the fresh vegetables. 

Party planning tip to cheese more confidently: Cut these sandwiches into quarters to create a shareable appetizer that can feed a crowd.

Directions

  • Heat the oil in a medium skillet over medium heat.
  • Add onions, mushrooms and spinach; sauté until vegetables are tender, stirring frequently.
  • Cover one bread slice with one mozzarella slice; top with Cello Artisan Parmesan, sautéed vegetables, pesto sauce and Cello Asiago. Cover with remaining mozzarella slice and remaining bread slice.
  • Spread top of sandwich with 1 tsp. butter. Heat griddle to 350° F, or heat small skillet over medium heat. Place sandwich, buttered side down, on hot griddle.
  • Spread top of sandwich with remaining 1 tsp. butter. Cook 2 to 3 minutes on each side or until cheeses are melted and sandwich is golden brown on both sides.
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