Grilled Scamorza

Grilled Scamorza


  • 1 8-12 ounce piece of scamorza

  • 1/2 loaf crusty bread, cut into 1/2 inch slices

  • 1/4 cup sun-dried tomatoes, roughly chopped


  1.     Heat a non-stick pan to medium heat.

  2.     Cut the scamorza into 1/4 to 1/2 inch slices.  Spray the pan with cooking spray or use the tiniest bit of oil in the pan.  Lay the scamorza flat in the pan.  Let it cook for about 1-2 minutes until it has developed a golden crust.  Flip the cheese and cook another 1-2 minutes on the other side.

  3.     Remove the cheese from the pan and top with the sun-dried tomatoes.

  4. Serve immediately with the slices of bread.

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