Ingredients
The key to this dish lies in selecting quality, fresh ingredients that bring out the best in each bite. I always look for freshly baked bread—sourdough or ciabatta work wonderfully because they crisp up beautifully without becoming soggy. Using whole-milk mozzarella ensures that gooey melt we all crave, while a touch of garlic butter adds depth without overpowering the sandwich. Growing up, my mum always said the best meals come from respect for the ingredients, and that’s a mantra I still follow in my kitchen.
- 4 slices rustic sourdough or ciabatta bread
- 4 tablespoons unsalted butter, softened
- 1 garlic clove, finely minced
- 1 cup shredded whole-milk mozzarella cheese
- 1/2 cup shredded provolone cheese
- 1/4 cup sun-dried tomatoes, chopped (packed in oil)
- Fresh basil leaves, about 8 small leaves
- Optional: handful of fresh spinach leaves
- Salt and freshly ground black pepper, to taste
If you want to switch things up, swapping provolone with fontina or adding a sprinkle of parmesan can deepen the flavor. For a dairy-free option, try a plant-based mozzarella, though the melt and stretch won’t be quite the same.
Instructions
- Start by mixing the softened butter with the minced garlic. Spread a generous layer on one side of each bread slice—this will be the outside that crisps up on the pan.
- Place two slices of bread, buttered side down, onto a large skillet or griddle heated over medium-low heat. This low and slow method ensures the cheese melts without burning the bread.
- Layer half the mozzarella and provolone evenly on both slices. Scatter the chopped sun-dried tomatoes and fresh basil leaves over the cheese. Add spinach if using. Season lightly with salt and pepper.
- Top each with the remaining cheese, then place the other slices of bread on top, buttered side facing up.
- Cook for about 4-5 minutes per side, pressing gently with a spatula until the bread is golden brown and the cheese is melted and bubbly. If the bread browns too quickly, lower the heat and cover the skillet with a lid for 1-2 minutes to encourage melting.
- Remove sandwiches from the pan and let them rest for a minute before slicing—this helps the cheese settle slightly and prevents it from oozing everywhere.
One trick I learned in those busy restaurant kitchens is to resist the urge to flip too often. Patience pays off with beautifully caramelized bread and perfectly melty cheese inside.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
