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Italian Grilled Cheese

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


  • 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


  • 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.
  • Cook on a hot greased griddle until golden brown on both side and cooked through.
Nutrition Facts
1 each: 310 calories, 13g fat (6g saturated fat), 186mg cholesterol, 856mg sodium, 31g carbohydrate (4g sugars, 2g fiber), 17g protein.

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  • Baking Diva
    Feb 13, 2020

    These are so good. I serve them alongside soup . Served this evening with Hearty Minestrone from TOH. My guys loved the sandwiches and ask for "those really good grilled cheese".

  • meliss.beyer
    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
    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
    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
    Feb 22, 2011

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

  • ballofoil
    Dec 21, 2009

    These are so good and go perfect with the soup

  • sulynn051467
    Nov 18, 2009

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