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Summer Grilled Cheese

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Summer Grilled Cheese
2012-07-16 Other
4.4 5

Provolone separates this sandwich from other grilled cheeses, and the olive oil and basil rub adds on another layer of light flavor that goes great with the tomatoes!

  • Servings: 6
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 minutes


½ Tbsp Extra Virgin Olive Oil
⅓ cup Chopped Basil
1 tsp Kosher Salt
3 French Breads or Baguettes, halved horizontally and vertically
2-3 Large Clove Garlic
1 Medium Tomato, sliced thinly
¾ lb Provolone Cheese


Preheat grill to medium high. Combine the olive oil, basil and salt in a small bowl. Cut outer sides of breads so both sides of the slice are flat and even. Brush one side of the slices with some of the oil mixture. Grill cut side down about 3-4 minutes or until toasted with nice grill marks.

Once toasted, set pieces on a chopping board and rub the grilled sides of the bread with the garlic and the fresh side with some more of the oil mixture. Sandwich 2-3 slices of cheese and some tomato slices between two of the browned slices.

Place the whole sandwich back on the grill and cook both of the fresh sides until the cheese melts, about2 minutes each.

Helpful Tips:

The process is a little simpler if one person mans the grilling and another on the garlic and oil rub and assembling the sandwiches. My mom calls this grilled cheese the "fancy, elegant grilled cheese", but I call it the "official sandwich of summer"!