Mommy and Me: Grilled Cheese with Porchetta Recipe
I enjoy a fresh grilled cheese sandwich to start my day or as a nice lunchtime treat. Mommy likes to sneak in a bit of extra protein and a big punch of flavor by adding some deli meat to my grilled cheese. That’s what prompted the creation of our grilled cheese with porchetta recipe.
Toasted bread, gooey melted cheese, and savory deli meat are easy to love. Mommy invented this recipe to keep me excited about lunchtime. It’s the perfect balance of comfort food and added nutrition, making it a win-win for both Mommy and me. I love it when Mommy makes her special grilled cheese sandwiches.
I prefer my grilled cheese sandwiches made with French-style white bread. Mommy and I have also tested several types of cheese and various deli meats, but the combination in this recipe is my favorite. I can’t wait for our next grilled cheese with porchetta lunch!
Grilled Cheese with Porchetta Recipe
Grilled cheese is easy to make and a staple for many toddlers. There are many variations of this classic dish, but we have found our favorite with this simple recipe. Just a couple of slices go a long way, and the extra flavor truly livens up this dish.
French bread provides carbohydrates, fiber, iron, and B vitamins for energy and growth, while mozzarella and cheddar cheese deliver protein, calcium, selenium, zinc, and vitamins A and B12, crucial for bone health, vision, and immunity. Porchetta deli meat offers protein, iron, and B vitamins essential for development.
The flavors of the cheese and pork complement each other perfectly, while the French bread adds a satisfying crunch. This dish is not only easy to make but also provides a well-rounded source of essential vitamins and minerals for growing children. We think you’ll love what we’ve come up with, but feel free to substitute your favorites to suit your taste.
Ingredients:
- 2 slices of French bread
- 1 one-inch cube of mozzarella cheese
- 1 one-inch cube of mild cheddar cheese
- 2 slices of porchetta deli meat
- Butter to grease the pan
Preparation:
Begin by shredding both types of cheese into one bowl. I like to use the handheld rotary grater for cheese, but you could use a box grater or whatever you happen to have. It’s not a huge amount of cheese, and you want things to end up blending evenly, so grate the cheese medium-fine. The largest holes on a box grater probably won’t do well for this recipe.
We like to use the pure pork loin roasted porchetta deli meat. Food textures can turn babies and toddlers off. To prevent hard bits and unexpected surprises, we like to remove the fat and rind on the outside of the porchetta. It is best to cut or shred the porchetta into small bits for a more delicate consistency.
Porchetta is traditional Italian roasted pork that dates back to the Roman Empire. It’s especially popular in the Lazio region and has become a favorite in gourmet delis worldwide.
We like to put one slice on top of the other and roll it into a tube shape. Cut the tube in half lengthwise, and then cut each half lengthwise once more. Then slice thinly in the opposite direction, cutting the porchetta into little strips. Add the porchetta to the shredded cheese and toss until evenly combined.
Melt a little butter on low heat in a medium to large pan. Arrange both slices of bread in the pan side by side. Move the bread around the pan so that the bottom of each slice is evenly coated with butter.
Bread is one of the oldest foods, with evidence of bread-making dating back over 30,000 years. Ancient Egyptians were the first to add yeast to bread, transforming it from flatbread to something lighter.
You could also soften the butter and spread it on both sides of the bread with a knife. Then put the buttered bread in the frying pan. We find it easier to melt the butter in the pan because our butter is always in the fridge and difficult to spread.
Cook on medium head for about 2-3 minutes. Allow the bread slices to toast to a golden brown and then flip them over. You may need to add a little more butter if you didn’t butter the bread. Move the bread around to evenly cover the other side with butter.
Mozzarella is made using a technique called “pasta filata,” which means “spun paste.” This involves heating the curd and then stretching it to create its characteristic texture.
Sprinkle the cheese and porchetta blend in an even layer on one slice of bread. Place the other slice of bread on top, toasted side down. This will lock in the heat that will melt the cheese. Continue cooking on medium heat for 2-3 minutes or until the bread begins to turn golden brown.
Flip the grilled cheese sandwich over and toast the other side to a golden brown color. The grilled cheese sandwich is done when it is beautifully toasted on the outside and full of melted cheese on the inside. Place the grilled cheese with porchetta sandwich on a plate lined with paper towel to absorb the excess butter.
Cheddar cheese originated in the English village of Cheddar in Somerset. The aging process of cheddar cheese can vary from a few months to several years, which significantly affects its flavor and texture. It’s one of the most popular cheeses worldwide and comes in a variety of flavors and textures.
The cheese will be very hot. Allow it to cool before serving. Toddlers may prefer to have their piece of grilled cheese cut into strips or bite-size cubes. I also like to remove the crust for my little ones. We like to enjoy ours with a little apple or grape juice. Very refreshing after a somewhat greasy meal.
This recipe makes one grilled cheese sandwich. It’s perfect to share for a snack or light lunch. Our grilled cheese with porchetta recipe can be scaled up for the whole family. Great for breakfast or lunch, this sandwich is sure to be a hit with everyone.
Grilled cheese is best when served fresh and warm, but it can be saved for another day. Leftovers can be stored in the fridge for up to 3 days. Refrigerate in an airtight container and reheat in the oven for best results.
Try out this grilled cheese with porchetta recipe and let us know in the comments how your family enjoyed it. Bon appétit!