ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Italian Sandwiches

Yield Makes 4 sandwiches (serving size: 1 sandwich)
The oldest diner sandwich in the book becomes a great summer meal when you make it live up to its name—cook it on the grill. Prep and cook time: about 15 minutes.

Ingredients

  • 8 slices Italian or sourdough bread (about 10 oz. total)
  • About 8 ounces drained fresh mozzarella cheese, thinly sliced
  • Canned roasted red pepper strips
  • About 8 fresh basil leaves, rinsed
  • About 2 tablespoons olive oil

Nutrition Information

  • calories 439
  • caloriesfromfat 47 %
  • protein 18 g
  • fat 23 g
  • satfat 11 g
  • carbohydrate 37 g
  • fiber 2.5 g
  • sodium 677 mg
  • cholesterol 50 mg

How to Make It

  1. For each sandwich, top a slice of bread with a thin layer of cheese, red peppers, basil leaves, and more cheese. Top with a second slice of bread. Brush both sides of the sandwich lightly with olive oil, then push two or three toothpicks all the way through the sandwich to secure.

  2. Lay sandwiches over medium heat on a gas grill (you can hold your hand at grill level only 4 to 5 seconds); close lid. Cook, turning to prevent bread from scorching (remove toothpicks when turning, if they catch on the grill), until sandwiches are well browned on both sides, with some darker grill marks in spots, and cheese is melted, 8 to 10 minutes total. Serve hot, while cheese is still melted.