White Pizza Grilled Cheese Sandwiches

There’s a scene in the movie Chef where the star, Jon Favreau, makes a grilled cheese sandwich. It was the perfect grilled cheese sandwich. Perfectly toasted on both sides. And it crunched, oh how it crunched, when he sliced it. I have to admit, I’m still working on my grilled cheese toasting skills, but I sure do enjoy a great grilled cheese sandwich for lunch. These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
White Pizza Grilled Cheese SandwichesI prefer to use Texas toast for my grilled sandwiches. It holds up and holds up well to just about anything you want to pile up on it. No one likes a grilled cheese that just dissolves once you get past the crust. Nope, you need a bread that will be there till the end, and for me that’s Texas toast. Oh, and I love to make smoked paprika and garlic croutons out of any leftover pieces of Texas toast I might have.

The Griddler is a champ at making grilled cheese sandwiches, like my muffuletta grilled cheese, grilled caramel apply cheese, grilled spinach and artichoke cheese, and pepperoni pizza grilled cheese.

White Pizza Grilled Cheese Sandwiches

These white pizza grilled cheese sandwiches have a great pizza-ish herby flavor to them, with ooey-gooey melted mozzarella and a little Parmesan to boot. Very good, and a little different.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 sandwiches
Calories 321kcal

Ingredients

  • 1/2 cup ricotta cheese
  • 1 teaspoon olive oil
  • 1/2 teaspoon garlic minced
  • 1 teaspoon dried basil crumbled
  • 1/2 teaspoon dried oregano crumbled
  • 1/4 teaspoon Kosher salt
  • Pinch freshly ground black pepper
  • 1/4 cup Parmesan cheese freshly grated
  • 2 cups Mozzarella cheese shredded
  • 12 slices bread I used Texas Toast
  • 2 tablespoons butter softened

Instructions

  • Turn on your Griddler to the griddle setting and 350 F, or heat a large skillet over medium heat.
  • Mix the ricotta and oil together in a large bowl.
  • Stir in the garlic, basil, oregano, salt, pepper and Parmesan cheese.
  • Mix in the mozzarella cheese. The mixture will be thick. Don't be afraid to use your hands to mix it well.
  • Lightly butter each slice of bread on one side.
  • Working in batches, place slices of bread butter-side down on the Griddler or into the skillet. Top with the cheese mixture, spreading out evenly.
  • Add the top piece of bread butter-side up.
  • Cook until the bottom bread is golden brown. Flip and cook the other side until golden brown.
  • Let rest for 5 minutes before slicing.

Nutrition

Calories: 321kcal | Carbohydrates: 30g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 724mg | Potassium: 170mg | Fiber: 3g | Sugar: 4g | Vitamin A: 393IU | Vitamin C: 1mg | Calcium: 371mg | Iron: 2mg

Nutritional values are approximate.

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich. The bread gets nice and toasted on the outside, giving me that perfect crunchy bite. The mozzarella cheese gets nice and melted. Top that off with great Italian cold cuts, homemade sun-dried tomatoes and pesto, and I’ve got the perfect lunch.
Toasted Italian SandwichMy favorite bread for sandwiches is hands-down, ciabatta. It has those great airy pockets in it (it reminds me a bit of English muffins, my other favorite bread). It gets fantastically crunchy while still being soft in the middle, like the perfect pizza crust. I like to serve my sandwiches with my quick-fix Italian salad (made without adding meat).

The Griddler is the master of making sandwiches. Also try my sweet-and-savory turkey panini.

Toasted Italian Sandwich

I love my Cuisinart Griddler. It’s the perfect kitchen appliance. I use it to make paninis, hashbrowns, waffles, burgers, eggs… just about anything. My favorite use for it has to be making sandwiches, like this toasted Italian sandwich.
Course Main
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 1 sandwich
Calories 555kcal

Ingredients

  • 1 ciabatta roll sliced horizontally
  • 1 tablespoon pesto sauce
  • 1 tablespoon sun-dried tomatoes chopped
  • 2 slices Mozzarella cheese
  • 3 slices Prosciutto
  • 1 slice salami
  • 1 slice sandwich pepperoni
  • 1 slice Capicola
  • 1 slice Sopressata

Instructions

  • Heat a large skillet, cast iron skillet or Griddler.
  • Place the ciabatta into the skillet cut-side down and toast for a few minutes until the bread starts to get crunchy and brown.
  • Spread the top of the roll with pest and sun-dried tomatoes.
  • Add the cheese and meats to the bottom slice. Return to the skillet to melt the cheese.
  • Add the top bun, slice and serve.

Nutrition

Calories: 555kcal | Carbohydrates: 32g | Protein: 27g | Fat: 35g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 1404mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 738IU | Vitamin C: 2mg | Calcium: 320mg | Iron: 1mg

Nutritional values are approximate.

Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). Sandwich meats. Black olives and banana peppers (yum). Cheese. Lots of cheese. And just a bit of Italian dressing and basil. Quick to make and quick to disappear, these pizzas make for a great fast lunch or dinner.
baked-italian-sub-pizzaTo spice this baked Italian sub pizza up, use hot banana peppers, spicy salami and maybe toss a few jalapeno slices on there to boot. Oh, and a good bit of dried red pepper flake ain’t gonna hurt either.

Also try my French bread pizza rustica.

Baked Italian Sub Pizza

This baked Italian sub pizza packs on everything I love about a classic Italian sub (er… hoagie). 
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 2 servings
Calories 1092kcal

Ingredients

  • 1 loaf French bread
  • 4 tablespoons Italian salad dressing
  • 8 slices tomato
  • 4 slices hard salami chopped
  • 4 ounces deli ham chopped
  • 1/4 cup black olives sliced
  • 1/4 cup mild banana peppers sliced
  • 1 cup mozzarella cheese shredded
  • 2 tablespoons Parmesan cheese freshly grated, divided
  • dried basil crumbled

Instructions

  • Preheat oven to 425 F.
  • Cut the bread in half lengthwise and place on a foil-lined baking sheet.
  • Brush the insides of each half of bread with the Italian dressing.
  • Divide the tomato, salami, ham, olives and peppers between the two bread halves.
  • Add cheeses.
  • Sprinkle with crumbled basil and place in the oven for 10-12 minutes or until the cheese is melted and the bread is crispy.
  • Cut into slices and serve.

Nutrition

Calories: 1092kcal | Carbohydrates: 124g | Protein: 55g | Fat: 42g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 3085mg | Potassium: 860mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1446IU | Vitamin C: 28mg | Calcium: 462mg | Iron: 9mg

Nutritional values are approximate.

Italian Hoagie

Anita and I recently returned from the Pittsburgh, PA area. Anita was there for a conference, and I was there for food. Right down the street from our hotel was Pizza Bella. They made the most amazingly good hoagie that as soon as we returned home I had to make hoagies. And here it is in all of its glory. Great meats, cheese, and fresh toppings, all with a fantastic dressing.
Italian HoagieI hope I never have to decide between which is my favorite: hoagies or muffulettas. They are both fantastic sandwiches, both with a lot of Italian influence in the ingredients. One thing is for sure, though. The next time we are in the Pittsburgh area we’ll swing by Pizza Bella and grab more hoagies.

Also try my other version of hoagie dressing and my Italian grinders.

Italian Hoagie

Here it is in all of its glory. Great meats, cheese, and fresh toppings, all with a fantastic dressing.
Course Main
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 4 servings
Calories 1525kcal
Author Mike

Ingredients

For the hoagie

  • 4 12 " Hoagie rolls
  • 1/2 pound deli ham thinly sliced
  • 1/2 pound capicola thinly sliced
  • 1/2 pound Genoa salami thinly sliced
  • 1/2 pound Provolone cheese
  • Hoagie dressing from below
  • 4 cups iceberg lettuce shredded
  • 2 tomatoes sliced thin
  • 1 medium white onion sliced thin (soak in cold water first if desired)
  • Hot peppers or sweet

For the hoagie dressing (makes enough for 4 or more hoagies)

  • 1/2 cup water
  • 1/4 cup white vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/3 cup olive oil
  • 1/4 cup sugar
  • 1 teaspoon Italian seasoning
  • Kosher salt to taste
  • freshly ground black pepper to taste

Instructions

For the hoagie

  • Preheat oven to 350 F.
  • Slice bread rolls horizontally. Do not cut all the way through.
  • Brush insides of bread with dressing. Add meats and cheese.
  • Wrap in foil and place in oven for 12 minutes or until hot and the bread is a little crunchy.
  • Remove from foil. Add remaining ingredients, plus a little more of the dressing.
  • Serve.

For the hoagie dressing

  • Whisk together all ingredients.

Nutrition

Calories: 1525kcal | Carbohydrates: 153g | Protein: 77g | Fat: 69g | Saturated Fat: 25g | Cholesterol: 170mg | Sodium: 5005mg | Potassium: 762mg | Fiber: 7g | Sugar: 34g | Vitamin A: 1434IU | Vitamin C: 13mg | Calcium: 515mg | Iron: 46mg

Nutritional values are approximate.

Italian Ranch BBQ Chicken on the Char-Broil Big Easy

I made some fantastic flashback old school BBQ chicken on my Char-Broil Big Easy the other day. It put me in the mood for more BBQ chicken, so I up and made this fantastic Italian Ranch BBQ chicken. It’s like my old school BBQ chicken kicked up big time. You still get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
Italian Ranch BBQ Chicken on the Char-Broil Big EasyThe original recipe for Italian Ranch BBQ chicken on the Char-Broil Big Easy called for marinating the chicken in the BBQ sauce and the dressings. I was using a BBQ sauce made with molasses. I knew that if it spent a long time over high heat it would start to burn. So, I marinated the chicken overnight in the dressings and then placed it into the Big Easy until almost done. That’s when I brushed the chicken with the BBQ sauce. And it was good.

Also try my southwest chicken on the Big Easy.

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

Italian Ranch BBQ Chicken on the Char-Broil Big Easy

Welcome to kicked-up old school BBQ chicken. You get that great BBQ sauce flavor, but as a bonus, you get ultra-tender juicy chicken that has marinated in Italian and Ranch dressings. My goodness, it was good!
Course Main
Cuisine American
Prep Time 12 hours
Cook Time 45 minutes
Total Time 12 hours 45 minutes
Servings 4 servings
Calories 673kcal

Ingredients

  • 4 large chicken breasts skin removed
  • 3/4 cup Italian dressing
  • 3/4 cup Ranch dressing
  • 3/4 cup BBQ sauce divided

Instructions

  • Place the chicken into resealable container or baggie.
  • Whisk together the Italian dressing, Ranch dressing, and 1/2 cup of the BBQ sauce.
  • Add the marinade to the container. Seal and shake gently to coat. Let marinate overnight.
  • Fire up your Char-Broil Big Easy.
  • Shake off any excess marinade and add the chicken to the Big Easy basket.
  • Cook until chicken is done or just shy of done, 10-15 minutes per pound.
  • Brush remaining BBQ sauce onto chicken and if desired, return to the Big Easy for 5 minutes to 'set' the sauce.

Notes

You'll need a Big Easy Bunk Bed basket to be able to double this recipe.

Nutrition

Calories: 673kcal | Carbohydrates: 30g | Protein: 49g | Fat: 39g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1743mg | Potassium: 1026mg | Fiber: 1g | Sugar: 24g | Vitamin A: 221IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 2mg

Nutritional values are approximate.

Slow Cooker Creamy Italian Chicken

Anita reminded me of this recipe the other day. It was a favorite of ours years ago, when we started our first blog, Crossroads Of America. I was just starting to learn how to cook. This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there.
Slow Cooker Creamy Italian Chicken
The original recipe calls for using a packet of Italian salad dressing mix, which is perfectly fine. Since first making this dish I have come up with my own mix that I think has a bit more flavor. Making your own also lets you adjust the flavors to your tastes, such as adding more garlic salt or onion powder, or just more basil (I love basil).

Also try my slow cooker Buffalo chicken sliders.

Slow Cooker Creamy Italian Chicken

 This recipe for slow cooker creamy Italian chicken was simple enough for me to not mess up, but still great tasting and looking. Over the years I’ve changed it up a bit, but that same great creamy texture and Italian flavor is still there.
Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4 servings
Calories 481kcal

Ingredients

  • 4 chicken breasts boneless skinless, butterflied if desired. Or substitute 1 1/2 pounds fresh chicken tenders
  • 1 envelope Italian salad dressing mix I used 2 tablespoons of our homemade mix
  • 1/4 cup water
  • 1 tablespoon olive oil
  • 1 pound mushrooms sliced thin
  • 8 ounces cream cheese cubed, softened
  • 1 10 3/4 ounce condensed cream of chicken soup undiluted
  • Hot cooked pasta or rice

Instructions

  • Place chicken into slow cooker set to low.
  • Combine the dressing mix and water and pour over the chicken.
  • Cover and cook for 3 hours.
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the mushrooms and sautee until just starting to soften. Remove and let cool slightly.
  • In a large bowl combine the cream cheese and canned soup. Whisk until smooth.
  • Fold in the mushrooms and pour mixture over chicken.
  • Cover and cook another hour or until chicken is done.

Notes

If you use thicker chicken breasts you may need more cooking time. Slice them thin or butterfly them for a quicker cooking time.

Nutrition

Calories: 481kcal | Carbohydrates: 6g | Protein: 55g | Fat: 26g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 207mg | Sodium: 536mg | Potassium: 1276mg | Fiber: 1g | Sugar: 4g | Vitamin A: 838IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 2mg

Nutritional values are approximate.