Tuscan Herb Grilled Cheese

Buttery-crisp bread, a molten four-cheese blend, and the garden-fresh flavor of The Olive Leaf Tuscan Herb Olive Oil—this is grilled cheese, leveled up. The herb-infused oil soaks into the bread so it fries up golden and aromatic while the inside melts to stretchy perfection.

Ingredients (makes 2 hearty sandwiches)

• 4 slices Italian bread (½–¾” thick)
• 1–1½ cups Italian four-cheese blend (Parmesan, Asiago, Provolone, Romano), shredded
• 2–3 Tbsp The Olive Leaf Tuscan Herb Olive Oil

Optional add-ins (choose a few): thin tomato slices, roasted red peppers, prosciutto, a pinch of red pepper flakes, or a swipe of pesto.

Directions

1. Oil the bread. Drizzle or brush one side of each bread slice with Tuscan Herb Olive Oil. Let it soak in for 30–60 seconds.
2. Build. Place two slices, oiled side down, on a panini press or skillet. Heap cheese evenly over the bread (and any optional add-ins). Top with remaining bread, oiled side up.
3. Cook.
   1. Panini press: Close and cook 3–5 minutes until deeply golden and melty.
   2. Skillet: Cook over medium heat 3–4 minutes per side, pressing gently with a spatula, until bread is toasted and cheese is melted.
4. Finish. Rest 1 minute, then slice on the diagonal. Serve hot.

Serve With

• A bowl of tomato soup (finish with a swirl of Garlic Olive Oil)
• Balsamic Mushrooms or a simple arugula salad with Traditional Balsamic
• Rosemary Parmesan Rolls for dipping

Pro Tip

For extra-crisp edges, lightly oil the skillet and sprinkle a teaspoon of shredded cheese directly on the pan before the sandwich—when it melts, it forms a lacy frico crust.