This easy gluten free Italian Mozzarella Grilled Cheese sandwich recipe is made with tomatoes, prosciutto, and lemon basil pesto mayo.
Soup season is in full swing and one of the best ways to enjoy a big bowl of hearty homemade soup is with some crusty bread or sandwich like this Italian Grilled Cheese.
I love this sandwich dipped into any variety of soup from a Pureed Root Vegetable Soup to Instant Pot Lentil Soup to a chunky Cannellini Bean Kale Soup.
This sandwich is the perfect blend of melted mozzarella cheese, a zesty basil pesto mayo, tomato slices, and prosciutto all tucked inside two slices of toasted buttery bread.
It can be made in a skillet or griddle on the stove top or as a panini using a panini maker.
Both versions melt in your mouth and combined with a bowl of soup make a delicious lunch or light dinner!
Jump to:
- How To Make Lemon Basil Mayo
- What Is Good To Put On A Grilled Cheese Sandwich?
- Ingredients For Italian Mozzarella Grilled Cheese
- What Is The Best Type Of Cheese?
- Can I Substitute Any Of The Other Ingredients?
- Assemble The Italian Grilled Cheese
- What Type Of Bread Is Best for Grilled Cheese Sandwiches?
- How To Make Mozzarella Grilled Cheese
- Here's How To Make Using a Panini Press
- What To Serve With Grilled Cheese Sandwiches
- Italian Mozzarella Grilled Cheese
How To Make Lemon Basil Mayo
The glue that holds this Italian Mozzarella Grilled Cheese sandwich together is the lemon basil pesto mayo. It provides just the right amount of zesty decadence.
This is basically next-level grown-up grilled cheese - A more sophisticated version of a childhood classic.
If you want to make ANY sandwich more delicious add a generous slather of this lemon basil mayo.
- To make it combine ⅓ cup mayo with ⅓ cup of your favorite jarred basil pesto along with 2 Tbsp. fresh lemon juice and a small pinch of kosher salt and pepper in a small bowl.
- Stir until completely combined using a small whisk or fork.
If you have some fresh basil on hand and would rather use it than jarred basil pesto here's how to make it:
- Combine ⅓ cup mayo, 1 Tbsp. fresh lemon juice, 8 basil leaves, 1-2 cloves garlic, and a pinch of kosher salt in a mini food processor.
- Pulse until completely combined.
I have made this sandwich with both jarred basil pesto and fresh basil leaves along with garlic and both are equally delicious.
When I have fresh herbs on hand during the summer I opt for the fresh version for dishes like this BLT with Lemon Basil Mayo. The jarred pesto is perfect for the winter months or if that's what you have on hand.
Feel free to place the lemon basil mayo in the fridge while you prepare the other ingredients.
Leftover basil mayo may be stored in an airtight container in the fridge for 3-4 days.
What Is Good To Put On A Grilled Cheese Sandwich?
The great thing about a grilled cheese sandwich or panini is that they are SO versatile! You can basically put anything between two slices of bread along with some melted cheese and it's going to taste amazing.
Ingredients For Italian Mozzarella Grilled Cheese
Here's what you'll need to make it.
- 8 slices Gluten Free Sandwich Bread (any any kind of sandwich bread if not gluten free)
- 1 package Fresh Mozzarella Cheese
- 2 Roma Tomatoes
- 1 package Prosciutto
- ⅓ cup Mayo
- ⅓ cup Jarred Basil Pesto
- 2 Tbsp. Lemon Juice
- ⅛ tsp. each Kosher Salt and Pepper
- 1 Tbsp. Butter
What Is The Best Type Of Cheese?
I recommend fresh mozzarella for this grilled cheese because it melts SO nicely. You can find it in the cheese section of your local grocery store.
If you can't find fresh mozzarella feel free to sub regular mozzarella or any variety of cheese that melts nicely such as Provolone, muenster, white cheddar, Fontina, or Monterey Jack.
Can I Substitute Any Of The Other Ingredients?
Absolutely! Here are some other ingredients that can be used in place of or in addition to the to ones listed here:
- Roasted Red Peppers
- Marinated Artichokes
- Kalamata Olives or Olive Tapenade
- Marinated Mushrooms or Mushroom Tapenade
- Fresh Spinach or Leafy Greens
- Sliced Ham, Turkey, or any variety of deli meat
Assemble The Italian Grilled Cheese
After the lemon basil mayo is ready it's time to cut the remaining ingredients into slices and assemble the Italian Mozzarella Grilled Cheese Sandwiches.
- Cut 2 roma tomatoes into slices (you can sub any variety of tomato you like for roma tomatoes).
- Cut the mozzarella cheese (or cheese of choice) into slices if it is not pre-sliced.
- Tear 8 pieces of prosciutto (or deli meat of choice) into pieces.
What Type Of Bread Is Best for Grilled Cheese Sandwiches?
I recommend a hearty sandwich bread with plenty of surface area.
This recipe is gluten free and calls for gluten free sandwich bread but any variety of sliced sandwich bread will work great if gluten is not an issue for you.
- Spread a generous amount of the pesto mayo on one (or both) pieces of sandwich bread.
- Place 2 slices of Prosciutto on top of the basil mayo.
- On the other half of the sandwich place 3-4 slices of mozzarella cheese.
- Place 3-4 slices of tomato on top of the cheese.
- Place the two slices of bread together to form a sandwich.
I do not recommend placing the sliced tomatoes directly on the bread or they may make it soggy.
It's best to add the cheese first and then place the tomatoes on top of the cheese for the best melt factor and minimal sogginess.
If you like prosciutto check out this Arugula Pesto Prosciutto Pizza, Prosciutto Wrapped Asparagus, and Gruyere Prosciutto Tartlets!
How To Make Mozzarella Grilled Cheese
This sandwich can be made in a skillet or on a griddle using the stove top or as a panini in a panini-maker.
I have made both versions and love them both equally.
- Spread a generous amount of butter on one side of each sandwich.
- Heat a skillet or griddle to medium.
- Place each sandwich (butter-side down) onto the warmed skillet. Butter the second half of the sandwich.
- Cover the sandwiches and cook for 6-10 minutes on the first side.
- Flip, cover, and cook for an additional 6-10 minutes on the second side.
- Repeat with the remainder of the sandwiches.
Cooking times will vary depending on the type of skillet used and the heat of your stove top.
It's best to keep an eye on the sandwiches as they're cooking to ensure that they don't burn.
The sandwiches are ready when the bread is golden brown and the cheese is melted.
Here's How To Make Using a Panini Press
- Heat a panini press to medium high heat.
- Spray the panini press with a non-stick cooking spray or spread softened butter on the outsides of the bread and place the sandwich in the machine.
- Cook the panini for 5-8 minutes, or until the bread is golden brown and the cheese melted.
What To Serve With Grilled Cheese Sandwiches
This is a great hearty sandwich and can certainly be enjoyed on its own or with some crunchy chips but I'm partial to serving it alongside a big bowl of soup.
Here are some of my favorite homemade soups:
- Sweet Potato Kale Soup
- Roasted Carrot Soup
- Hearty Italian Vegetable Soup
- Hearty Lentil Soup
- Harvest Vegetable Soup
For a lighter option you can't go wrong with some crunchy coleslaw or kohlrabi slaw, marinated tomato salad, or crunchy pea salad.
This Mediterranean Potato Salad, Italian Pasta Salad, or Roasted Green Beans also make a great dish.
If you like this Italian Mozzarella Grilled Cheese, I think you'll love this Grilled Italian Chicken Sandwich!
Looking for more great lunches? Check out these recipes:
- Italian Soup and Pesto Grilled Cheese
- Chicken Panini with Chipotle Mayo
- Curried Chickpea Salad Sandwiches
- Corned Beef Reuben Sandwich
- Zesty Chipotle Turkey Rachel Sandwich
- Lemon Tarragon Chicken Salad
Looking For More Grilled Cheese Sandwiches? Don't Miss These!
Roasted Red Pepper, Mushroom, and Provolone Grilled Cheese
BBQ Pulled Pork and Smoked Gouda Grilled Cheese
Grilled Turkey Havarti Sandwiches
Turkey Grilled Cheese with Sage Mayo
Italian Mozzarella Grilled Cheese
Ingredients
For The Lemon Basil Mayo:
- ⅓ cup mayo
- ⅓ cup jarred basil pesto
- 2 Tbsp. lemon juice
- ⅛ tsp. kosher salt
- ⅛ tsp. pepper
For The Sandwich:
- 8 slices gluten free sandwich bread or any sandwich bread if not GF
- 1 package fresh mozzarella cheese or cheese of choice
- 2 roma tomatoes or tomatoes of choice
- 1 package prosciutto or deli meat of choice
- 1 Tbsp. butter
Instructions
For The Lemon Basil Mayo:
- To make it combine ⅓ cup mayo with ⅓ cup of your favorite jarred basil pesto along with 2 Tbsp. fresh lemon juice and ⅛ teaspoon each of kosher salt and pepper in a small bowl.
- Stir until completely combined using a small whisk or fork.
- Alternately, you can use fresh basil and garlic. For this version: Add ⅓ cup mayo, 1 Tbsp. lemon juice, 1-2 cloves garlic, 8 or so basil leaves, and a pinch of kosher salt to a mini food processor. Pulse until completely combined.
To Make Italian Grilled Cheese Sandwich:
- Cut a ball of fresh mozzarella or cheese of choice into slices. Cut 2 roma tomatoes into slices.
- Spread a generous amount of the pesto mayo on one (or both) pieces of sandwich bread.
- Place 2 slices of Prosciutto on top of the basil mayo. On the other half of the sandwich place 3-4 slices of mozzarella cheese. Place 3-4 slices of tomato on top of the cheese. Place the two slices of bread together to form a sandwich.
- Spread a generous amount of butter on one side of each sandwich.
- Cover the sandwiches and cook for 6-10 minutes on the first side. Flip, cover, and cook for an additional 6-10 minutes on the second side. Repeat with the remainder of the sandwiches.
To Make Italian Panini:
- If making a panini heat a panini press to medium high heat.
- Spray the panini press with a non-stick cooking spray or spread softened butter on the outsides of the bread and place the sandwich in the machine.
- Cook the panini for 5-8 minutes, or until the bread is golden brown and the cheese melted.
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