Margherita Pepperoni Grilled Cheese
• 8 oz Galbani® Mozzarella Cheese, sliced thin
• 6 oz Galbani® Ricotta, 1.5 oz per sandwich
• 1/4 cup Galbani® Grated Parmesan Cheese
• 6-8 Tbsp Butter divided
• 1 loaf Italian bread, cut into 8 thick slices
• 6 oz Tomato sauce
• 16 large Basil leaves
• 3 1/2 oz Pepperoni, diced
Directions
- Butter one side of each piece of bread, and coat with grated parmesan cheese.
- On 4 of the unbuttered sides of bread, spread a layer of ricotta and then add a layer of tomato sauce.
- Next add 4 fresh basil leaves, 10 pepperoni, and 2 mozzarella slices to each.
- Heat a large frying pan to medium heat and add butter to the pan. Add 2 of the open sandwiches with the buttered side down.
- Put 2 of the top slices of bread with buttered side up on top and cook for about 4 to 5 minutes. Flip and repeat until cheese is melted and bread is golden brown. Remove from pan.
- Add more butter and repeat again to cook the last 2 sandwiches.
- Cut each sandwich in half, plate, and serve.
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