The Marco Italian Grilled Cheese Sandwich

  • 36 mins
  • 21 ingredients

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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