Italian Grilled Cheese Recipe
Italian Grilled Cheese Recipe photo by Taste of Home

Italian Grilled Cheese Recipe

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These sandwiches are a delicious, dressed-up version of the traditional favorite. The pocket of melted mozzarella or provolone cheese and a crisp crumb coating give these hot sandwiches a tasty twist.—Vera Ambroselli, Lehigh Acres, Florida
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 4 slices Italian bread (1 inch thick)
  • 4 slices part-skim mozzarella cheese or provolone cheese
  • 3 eggs
  • 1/2 cup 2% milk
  • 3/4 teaspoon Italian seasoning
  • 1/2 teaspoon garlic salt
  • 2/3 cup seasoned bread crumbs

Nutritional Facts

1 serving (1 each) equals 310 calories, 13 g fat (6 g saturated fat), 186 mg cholesterol, 856 mg sodium, 31 g carbohydrate, 2 g fiber, 17 g protein.


  1. Cut a 3-in. pocket in each slice of bread; place a slice of cheese in each pocket. In a large bowl, whisk the eggs, milk, Italian seasoning and garlic salt. Soak bread for 2 minutes on each side. Coat with bread crumbs.
  2. Cook on a hot greased griddle until golden brown on both side and cooked through. Yield: 4 servings.
Originally published as Italian Grilled Cheese in Taste of Home February/March 1998, p9

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Reviewed Jan. 24, 2014

"This grilled cheese was a great variation to the average sandwich. It was obviously more work than the everyday grilled cheese but worth making. It was flavorful, gooey and still paired very well with tomato soup. The crust on the outside was crisp as well."

Reviewed Jan. 21, 2014

"My children LOVED this recipe and requested that I only make these grilled cheese from now on. My eldest said it tasted like a mozzarella cheese stick sandwich."

Reviewed May. 1, 2011

"Made with artisan asiago bread, more bagette style. LOVED it! With this thick of bread, the cheese didn't melt - only got warm. However, everyone said it was perfect that way. Also due to the thickness of the bread, used about 3 layers of cheese, mixing the mozzarella and provolone. Between the cheeses in the middle, the asiago cheese on the outside and the Italian seasonings - wow!"

Reviewed Feb. 22, 2011

"Made it with Aunt Millie's sandwich buns, did not cut a slit. Yum!"

Reviewed Dec. 21, 2009

"These are so good and go perfect with the soup"

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