The Marco Italian Grilled Cheese Sandwich
Ingredients
| 1 tbs extra virgin olive oil | ||
| 3 cloves of garlic, minced, about 2 tbs | ||
| 1 small yellow onion minced | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 tsp dried oregano | ||
| 1 tsp dried basil | ||
| 1/2 tsp red pepper flakes | ||
| 1 tbs tomato paste | ||
| 1/2 pound canned chopped tomatoes | ||
| 1 stick of unsalted butter softened | ||
| 4 boneless, skinless chicken breasts | ||
| 1/4 cup grated Wisconsin Parmesan cheese, plus 2 tbs for topping | ||
| 1 cup dry bread crumbs | ||
| 1 tbs Italian flat leaf parsley, chopped | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1/4 cup flour | ||
| 1 egg whisked with a 1/4 cup of water | ||
| vegetable oil for frying | ||
| 8 slices ciabatta bread | ||
| 16 slices Wisconsin Provolone cheese | ||
| 8 fresh basil leaves for garnish, optional |
This grilled cheese is a real palate pleaser that use Wisconsin Provolone and Parmesan and tomato sauce with a fried chicken breast cutlet. Threcipe has a lot of ingredients and a lot of steps but the end result is well worth it. Recipe courtesy of Wisconsin Cheese.
- To make the sauce, hat a small saucepan over medium high heat.
- Add olive oil and bout 1 tbs of minced garlic. Cook for about 30 seconds until light brown. be careful not to burn.
- Add onions and season with salt and pepper and cook for another 3 minutes.
- Stir in oregano, basil and red pepper flakes.
- Add tomato past and cook for another 1 minute. Add chopped tomatoes.
- Simmer for 15 minutes and remove from heat.
- In a bowl mix softened butter with remaining garlic and place in the refrigerator until ready to use.
- Place 1 chicken breast between 2 pieces of plastic wrap. Using a meat mallet or saute pan flatten each breast to a uniform size.
- In a wide shallow bowl stir 1/4 cup Wisconsin Parmesan into bread crumbs and add the chopped parsley. Add a pinch of salt and pepper
- Place flour on a plate, dip each breast in flour , then in the egg/water mixture, then in the bread crumb mix. Set aside.
- In a saute pan, heat about 1/2 inch of vegetable oil . Add chicken cutlets and turning each cutlet once.
- Fry each cutlet 2-3 minutes per side or until cook through. Drain on paper towels.
- In another saute pan over medium heat. spread each slice of ciabatta with the reserved garlic butter.
- Place 4 slices of ciabatta in in pan, butter side sown. Top with 2 slices of provolone, 1 tbs of reserved tomato sauce, one chicken cutlet and another tbs of tomato sauce.
- Sprinkle Parmesan and top with 2 more slices of Provolone .
- Top with slices of ciabatta bread and grill in a saute pan.
- Grill on each side for about 3 minutes until golden brown.
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