Recipe: Margherita Pizza Grilled Cheese

Recipe: Margherita Pizza Grilled Cheese

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Sarah E Crowder
Apr 11, 2017
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What is it about grilled cheese that brings people together? For Sabrina's daughters, one in fifth grade and the other in preschool, it's the rare thing that can be agreed upon by two girls at different stages of childhood. And seeing the two hang out makes Sabrina happy. She and her daughters made a Margherita Pizza Grilled Cheese, replacing the traditional mozzarella with fontina and gouda — a little punchy and a little nutty, respectively, but still relatively mild.

(Image credit: Ana Gambuto)

Both the Fontina and Gouda are Arla® Sliced Cheeses since they're made with no added hormones,* artificial flavors, or preservatives. The cheeses melt into a fresh tomato salsa on hearty white bread, reminiscent of a kid-friendly pizza margherita — but with no need for the oven.

(Image credit: Ana Gambuto)

Grilled cheese was a comfort food for Sabrina when she was young, and she's giving her daughters that same warm feeling:

"Back in the day, I used to have mine with a glass of milk, probably whole milk back then. And we — my sister, my parents, and I — would all eat together around our kitchen table. It's such a cliché, but it's something I try to emulate with my own kids. As an adult, I find that grilled cheese is like a guilty pleasure but with some of the guilt canceled out because of the wholesome association."
Sabrina and her daughters
(Image credit: Ana Gambuto)

So was the Margherita Pizza Grilled Cheese a hit with the girls?

"Who better to share it with than my girls? They love cheese and they love rolling up their sleeves in the kitchen. I was surprised they both liked it. When we were cooking, there had to be a bit of suspension of disbelief given the red onions. I thought I would have to remind them not to yuck someone else's yum, but the verdict on the grilled cheese ended up being two yums."
(Image credit: Ana Gambuto)

Margherita Pizza Grilled Cheese

Serves 2

1 medium tomato (about 8 ounces), medium dice
1 tablespoon finely chopped red onion
2 tablespoons coarsely chopped fresh basil leaves
1/8 teaspoon salt
4 slices hearty white bread
2 slices Arla® Gouda Sliced Cheese
2 slices Arla® Fontina Sliced Cheese
1 tablespoon olive oil

In a medium bowl, stir together the tomato, red onion, basil, and salt.

Top 2 slices of the bread with a slice each of Arla® Gouda Sliced Cheese and Arla® Fontina Sliced cheese. Top the cheese with 1/4 cup of the tomato salsa, then top with the second slice of bread.

Heat the oil in a large skillet over medium heat until shimmering. Add the assembled sandwiches and cover. Cook until the first side is golden brown, 3 to 4 minutes. Flip the sandwiches, then cover and cook until golden brown on the second side, another 3 to 4 minutes. Serve warm.

*No significant difference has been shown between milk derived from rBST treated and non-rBST treated cows.

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