Paula Deen Grilled Mozzarella and Goat Cheese Sandwich

Paula Deen grilled mozzarella and goat cheese sandwich turns creamy goat cheese, fresh mozzarella and sweet red pepper jelly into a crispy golden sandwich in 6 minutes. This easy grilled cheese lunch fits a weeknight dinner, game day spread or Sunday dinner side, since it makes three sandwiches at once.

Spread the mayonnaise on the outside of the bread instead of butter, because it browns evenly and gives you a crisp golden crust. Skip it and the bread can scorch before the cheese melts.

Paula pairs tangy goat cheese with a spoonful of red pepper jelly, so every bite is creamy, sweet and a little spicy. Fresh basil leaves tucked between the cheeses add a bright, peppery layer that plain grilled cheese never gets.

Paula Deen Grilled Mozzarella and Goat Cheese Sandwich

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

3

servings

Prep time

3

minutes

Cooking time

3

minutes

Calories

410

kcal

Crisp golden bread gives way to melted mozzarella, creamy goat cheese and a sweet-spicy swipe of pepper jelly. Quick griddling over medium-high heat keeps the outside crunchy while the middle turns soft and gooey.

Ingredients

• 4 slices white country bread
  

• 2 tablespoons mayonnaise
  

• 1/2 cup softened goat cheese
  

• 2 tablespoons red pepper jelly
  

• 3 slices fresh mozzarella cheese
  

• 4 fresh basil leaves
  

Directions

• Heat the griddle: Preheat a non-stick griddle or grill pan over medium-high heat. That way it is hot enough to crisp the bread the moment the sandwiches go on.
• Spread the mayonnaise: Spread 2 tablespoons mayonnaise on one side of each of the 4 slices of white country bread. Then flip the slices so the mayonnaise side faces down and the plain side faces up.
• Layer the filling: On the face up side of the bread, spread the 1/2 cup softened goat cheese and the 2 tablespoons red pepper jelly. Then add the 3 slices of fresh mozzarella and the 4 fresh basil leaves.
• Close the sandwiches: Top each stack with a second slice of bread, mayonnaise side out. Press down gently so the layers stay together on the griddle.
• Griddle until golden: Cook the sandwiches for 1 to 2 minutes per side. They are ready when the bread is golden brown and the cheese has melted.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, OXO silicone spatula set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use butter instead of mayonnaise on the bread?

Yes, softened butter works if you prefer it, and it gives you a similar golden crust. Mayonnaise just browns a little more evenly and is easier to spread on soft bread.

What can I use if I don't have red pepper jelly?

Hot pepper jelly, fig jam or apricot preserves all give you that sweet note against the tangy goat cheese. Go lighter with a sweeter jam, since you won't get the same heat.

Can I make these sandwiches ahead of time?

You can assemble them an hour or two ahead and keep them wrapped in the fridge, then griddle them right before serving. Cooked sandwiches lose their crispness fast, so they are best eaten hot off the pan.

Can I make this without a griddle?

A grill pan or any heavy skillet over medium-high heat does the same job. Press the sandwiches down lightly with a spatula so the bread browns evenly.

Why did my bread burn before the cheese melted?

The heat was probably too high, which browns the outside faster than the middle can warm through. Drop the heat to medium and let the sandwich cook a little longer on each side.