Italian Grilled Cheese Sandwiches

Name: Italian Grilled Cheese Sandwiches
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 loaf crusty boule, sliced into 1/2-inch-thick slices (8 total slices); 4 tablespoons (1/2 stick) unsalted butter, at room temperature; 1/2 cup red pepper jelly; 1 pound mortadella, thinly sliced; 8 ounces Toma cheese, grated on the large holes of a box grater; 8 ounces fontina cheese, grated on the large holes of a box grater

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

Ingredients

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1 loaf crusty boule, sliced into 1/2-inch-thick slices (8 total slices)

4 tablespoons (1/2 stick) unsalted butter, at room temperature

1/2 cup red pepper jelly

1 pound mortadella, thinly sliced

8 ounces Toma cheese, grated on the large holes of a box grater

8 ounces fontina cheese, grated on the large holes of a box grater

Directions

Heat a griddle or large heavy skillet over medium heat.
Lay each slice of bread onto a clean work surface. Spread each slice evenly with the butter and flip over. Spread the other side of each slice of bread with 1 tablespoon red pepper jelly. Divide the mortadella between 4 slices. Top the mortadella with the Toma and fontina cheeses. Cover the sandwiches with the remaining bread slices, butter side up.
Place 2 sandwiches on the griddle. Cook until the bottoms are golden, 3 to 4 minutes. Flip and cover the skillet with a metal bowl to allow the cheese to melt, about 2 to 3 minutes longer. Repeat with the remaining 2 sandwiches. Allow the sandwiches to sit about 1 minute before slicing each in half.