Grilled Cheese Margherita

My favorite olive oil to use in this recipe is Pickle Creek Greek Basil & Garlic Infused Olive Oil. However, if you want to mix things up or if you’re not a fan of basil, the Pickle Creek Greek Oregano & Garlic Infused Olive Oil is also very good!

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Margherita Grilled Cheese
This recipe combines two of my all-time favorite foods: grilled cheese and pizza!
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
sandwiches
Ingredients
  • 2 Tbsp Pickle Creek Greek Basil and Garlic Olive Oil
  • 4 slices bread French or sourdough
  • 4 slices mozzarella cheese firm, not fresh
  • 1 Roma tomato thinly sliced
  • 1 handful spinach washed and patted dry
  • 1/4 c marinara optional
Course Main Dish
Cuisine Italian
Prep Time 10 minutes
Cook Time 5 minutes
Servings
sandwiches
Ingredients
  • 2 Tbsp Pickle Creek Greek Basil and Garlic Olive Oil
  • 4 slices bread French or sourdough
  • 4 slices mozzarella cheese firm, not fresh
  • 1 Roma tomato thinly sliced
  • 1 handful spinach washed and patted dry
  • 1/4 c marinara optional
Instructions
  1. Heat a large skillet over medium heat. Add about 1 Tbsp olive oil to the pan, coating the bottom of the skillet.
  2. Lay 2 slices of the bread in the skillet. Place 1 slice of mozzarella on top of each. Add 1-2 slices of tomato and lightly season with salt and pepper. Arrange a thin layer of spinach leaves on top of the tomato. Add another slice of cheese on top.
  3. Cover with a lid and cook for 2 to 3 min or until the bread is golden brown and the cheese has begun melting. Brush one side of the remaining slices of bread with olive oil. Place the bread, oiled side up, on top of the stacks of bread, tomato, mozzarella, and spinach heating in the skillet, and flip the sandwiches. Cook for another 2 to 3 min until the bread has a chance to turn golden brown and the cheese melts completely. Eat as is, or, if you like, serve with a side of marinara for dipping. Enjoy!
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