This is the best grilled cheese! My husband proclaimed that I have ruined him for regular grilled cheese forever by making this for him. A grilled cheese made even cheesier with parmesan cheese cooked on the outside- yum! I have had a grilled cheese similar to this at a popular chain restaurant. I decided to recreate something similar (and way better if you ask me) at home with the ingredients I had on hand. As you read the recipe just try to ignore the amount of butter and cheese in this and think of the calcium and protein you are getting instead 🙂 !
When coming up with this recipe I happened to have some sliced mozzarella and Parmesan cheese on hand. So I used these as the cheeses for this sandwich, but I am sure that cheese like provolone or fontina would be delicious inside this grilled cheese too. Just like I am sure that Asiago or Regiano , or a mixture of any of these cheeses would be delicious on the outside. I used this wonderful homemade buttermilk bread and it was delicious! This grilled cheese makes a super simple lunch or quick dinner. Just pair it up with a salad or some soup and dinner is done! I just know if you are a cheese lover you need to give this a try and I hope it doesn’t ruin you for the classic grilled cheese like it did my husband!
- 2 slices of the bread of your choice (I usually use a sourdough or sandwich bread)
- ***note** the amount of the following ingredients will depend on how cheesy you like things and the size or your bread*****
- 2 to 4 slices of sliced mozzarella, provolone, fontina or your favorite cheese
- 2 to 3 Tbsp of softened butter plus extra butter for greasing pan
- 2 to 3 Tbsp of shredded Parmesan cheese (asiago would also be great)
- Preheat non-stick skillet on medium-low. Place desired number of cheese slices on one piece of bread and top with the second slice of bread. Depending on how big your bread is and how cheesy you want your grilled cheese use anywhere from 2 to 4 slices of cheese.
- Generously butter the outside of one side of the sandwich- this will take around 1 to 1½ Tablespoons of butter, once again depending on the size of your bread. You want a thick enough coating of butter to press the shredded Parmesan cheese into and have most of it stick.
- Press around 1 to 1½ Tablespoons of the Parmesan cheese into the buttered bread, pressing so it sticks. Flip sandwich and repeat butter and Parmesan cheese on the other side. Press down on the sandwich with a spatula to adhere cheese, some cheese may fall off, just press it back on or throw it on top of the sandwich when it's in the skillet.
- Lightly butter your preheated skillet and place the sandwich in the pan. Cook until golden on the first side- this will take several minutes- just lift and peak at the underside every so often. Flip the sandwich and continue to cook until the second side is golden and the cheese inside is melted.
- Alternately- once you prepare the first side of the sandwich with the butter and Parmesan- you can flip it right into your buttered preheated skillet- cheese side down- and then butter and Parmesan the other piece of bread that is on top. Whatever method works for you- I usually just get it all ready at once.
- ***I recommend medium to medium low heat to cook so the outside cheese dosen't brown or burn before the inside is melted.