Grilled Margherita Sandwhich

Grilled Margherita Sandwiches. They look scrumptious and very healthy which is also a plus! See the full instructions below:

Ingredients
4 (½-inch) slices crusty Italian bread
1 large garlic clove, quartered
4 to 6 thin slices whole-milk mozzarella cheese (about 3 oz.)
1 large plum tomato, thinly sliced
2 tablespoons thinly sliced fresh basil
½ teaspoon garlic-pepper seasoning
2 tablespoons extra-virgin olive oil

Instructions
Rub both sides of each bread slice with garlic. Place 2 slices on work surface; top each with one-fourth of the cheese and half of the tomato and basil. Sprinkle each with 1/8 teaspoon of the seasoning; top with remaining cheese and bread slices.
Brush tops of sandwiches with some of the oil; sprinkle with some of the seasoning. Heat 1 teaspoon of the oil in large skillet over medium heat until hot. Place sandwiches, brushed-sides down, in skillet; cover and cook 4 to 5 minutes or until golden brown and cheese on bottom of sandwich begins to melt.
Reduce heat to medium-low. Brush tops of sandwiches with remaining oil; sprinkle with remaining seasoning. Turn; cover and cook 2 to 4 minutes or until golden brown and cheese is melted.
- See more at: http://www.everrecipes.com/2015/01/grilled-margherita-sandwiches.html#sthash.utwwLPGN.dpuf

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Tiramisu Dessert: Recipe

Delicious and easy tiramisu recipe. Love that it's a quick recipe, see below for full recipe and instructions. If you try it out let me know how it goes!

Ingredients

• 1 cup whipping cream
• 1 cup Mascarpone cheese
• 2-3 Tbs sugar, to taste
• 1 tsp vanilla extract
• 1 Tbs amaretto or rum
• 1 cup strong cold coffee
• about 7 oz (200 g) ladyfingers (savoiardi)
• cocoa, for dusting

Instructions

1. Whip cream, sugar and vanilla. Add Mascarpone cheese and amaretto or rum.
2. Pour coffee into a shallow dish. Dip enough ladyfingers in coffee to cover the base of a 6×9 inch (15×24 cm; 4 cups volume) square dish. Add a part of the cream mixture and level out. Repeat layers 1 or 2 times, ending with the cream.
3. Cover and refrigerate for at least 2 hours. Dust with cocoa before serving.