I know that you’re thinking that I’ve gone insane. After coming up with an inside-out stuffed pepper, I somehow wanted to turn a cannoli into a grilled cheese sandwich. WTF? But stay with me here: I wanted dessert. Ricotta cheese IS still cheese, and a cannoli is made by surrounding cheese with crunchy pastry, and sprinkling with powdered sugar. Cheese inside? Crunchy outside? Sweet dessert? Meh, the thought process doesn’t really flow, but it tasted GREAT!!!! I chose saloio bread, which I had never heard of, but it seemed softer than Italian or other breads I found. I made the ricotta myself, which was amazing. It ended up looking a little like ice cream when mixed with the sugar and the chips. The contrast of the cool cheese inside and the warm crunchy outside was just plain yum. The husband said that I HAVE to make it again for other people. I had my grilled cheese AND my dessert, too.
Grilled Cheese Cannoli
- 1 cup fresh ricotta cheese
- 1/4 cup confectioners' sugar, plus 2 Tbsp for topping
- 2 Tbsp mini chocolate chips
- 1/4 tsp vanilla extract
- a few drops of fresh orange juice
- grated orange zest, to taste
- 8 slices soft bread (I used saloio bread)
- 1 Tbsp unsalted butter, softened
Make the fresh ricotta. Stir in sugar, chips, vanilla, orange juice and orange zest. Put in the freezer for at least 30 minutes.
Heat a pan until very hot. Put a large scoop (1/4 cup) of very cold cannoli filling between two slices of bread. Spread softened butter on the outsides of the sandwich. Lightly brown one side of the sandwich in the hot pan, flip, and repeat on the other side. Try not to press down too much to keep the filling thick. Remove sandwich from heat before the cannoli filling gets too soft or melts. Top with remaining confectioners' sugar and orange zest.