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Hurray for National Grilled Cheese Sandwich Day!
April 12, 2013 • Posted by Christina Fong

If you thought today couldn’t get any better because it’s Friday, then you thought wrong because today’s National Grilled Cheese Sandwich Day (yes, it actually exists!), and we’re not letting you get through the day without the food of honor.

Grilled cheese sandwiches have been beloved by many of us since we were children. After all, it has two things going for it: they’re grilled and they’re cheesy. What’s not to love? But there’s so much more than the typical white bread + American cheese pairing we were fed as children. Since then, we’ve all discovered enough assortments of bread and cheese to spoil our taste buds with and the following recipe is no exception.


Zucchini a Quattro Formaggio Panini
Makes 4 panini sandwiches

10 ounces zucchini, shredded (medium shred)
1/2 teaspoon kosher salt
4 ounces fresh mozzarella, shredded
2 ounces Fontina, shredded
2 ounces sharp Provolone, shredded
2 tablespoons freshly grated Reggiano Parmesan or Asiago
1 teaspoon dried basil
8 slices crusty country bread (each about 8 x 4 x 1/2)
4 teaspoons extra virgin olive oil

Place shredded zucchini in a colander and toss with salt. Let stand for 20 minutes. After 20 minute, rinse and press out as much liquid as possible. Place in a clean tea towel and squeeze until no more liquid is released. Place in a medium bowl with the four cheeses and the basil. Toss gently to combine. You should have about 3 cups.

Preheat the Cuisinart™ Griddler in the closed grill position on 375°F. Lightly brush one side of each slice of bread with the olive oil. Lay 4 slices of bread on the work surface oiled side down. Divide the shredded zucchini and cheese mixture evenly among the 4 slices of bread - making as even a layer as possible. Top with the remaining sliced bread, oiled side up.

Lay two sandwiches on the bottom grill plate of the preheated Griddler™ evenly spaced. Close Griddler™ and apply light pressure to handle for about 30 seconds. Grill panini for 3 to 3-1/2 minutes. Remove to a rack and keep warm (an oven preheated to 175°F). Grill remaining 2 sandwiches in the same way. Cut in half on the diagonal to serve.

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