Italian Grilled Cheese Recipe
Italian Grilled Cheese Recipe photo by Taste of Home
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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
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 each: 310 calories, 13g fat (6g saturated fat), 186mg cholesterol, 856mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 17g 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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meliss.beyer User ID: 7101887 51435
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."

jenmellen User ID: 7618953 46161
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."

C.Triplet User ID: 5608725 21338
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!"

splitz User ID: 1030952 16724
Reviewed Feb. 22, 2011

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

ballofoil User ID: 951175 45111
Reviewed Dec. 21, 2009

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

sulynn051467 User ID: 4338984 21790
Reviewed Nov. 18, 2009

"bread was a soggy mess and cheese would not stay inside bread. Won't be making this again."

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