Parmesan-Crusted Grilled Cheese
| Summary | |
|---|---|
| Prep time | 10 min |
| Cook time | 5-10 min |
| Source | Damn Good Food by Mitch Omer and Ann Bauer |
| Yield / serves | 4 servings |
| Rating | Very Good |
Ingredients
- 8 slices sourdough bread
- 1/2 unsalted butter, room temperature
- 1 c grated Parmesan cheese (3 oz)
- 1/4 c unsalted butter, melted
- 8 (1 oz each) slices Swiss cheese
- 8 (1 oz) slices fontina cheese
- 8 (1 oz) slices Vermont white cheddar cheese
Preparation
Arrange bread on work surface and spread each with about 1 tablespoon of butter. Sprinkle grated Parmesan over buttered slices and press cheese firmly into bread.
Heat half of the melted butter in a large skillet over medium heat, until just bubbling. Place 4 of the bread slices in the skillet, cheese/butter side down. Stack 1 slice of each cheese on each slice of bread. Cook undisturbed for 5-7 minutes or until Parmesan is golden brown and cheese slices are beginning to soften and warm through. Flip one sandwich side on to the other and remove from skillet. Set aside. Wipe the residue from the skillet and repeat for the remaining two sandwiches.
Let sandwiches rest for 3-5 minutes before serving, allowing cheeses to ooze together and not run out so much when sandwiches are cut.
