Parmesan Crusted Grilled Cheese

Satisfy a late night craving with this Parmesan Crusted Grilled Cheese. This 3 cheese grilled cheese (actually 4!) checks all the boxes with a crispy exterior and the ultimate cheesy interior and an easy cooking method!

On our many frequent trips to and from Indiana University, we got in the habit of timing our stops conveniently at our favorite gas station which conveniently is part of a huge dairy farm and cheese market.

Minutes later, we'd be in the car, bellies full of generous samples of aged gouda, extra sharp cheddar, sweet swiss and more to take home and use in recipes like our Homemade Mac 'n Cheese.

Also —they sell the best grilled cheese sandwich. One that is so good I vowed I would make my own version someday because I just couldn't get out of my head.

Who knew the perfect grilled cheese used to live in Indiana? 😉

What makes this recipe special?

I know —you're thinking anyone can make grilled cheese. And I totally agree but there are a couple of tricks to making an almost perfect grilled cheese (I say almost because perfection is a pretty high standard and my idea of a perfect grilled cheese might be different than yours).

Why this almost perfect grilled cheese is special:

• The crispy outside. A schmear of mayo (you won't taste it ) on the outside of the bread followed by a heavy handed sprinkling of fresh grated parmesan cheese makes for amazing texture and satisfying crunch.
• A simple cooking technique. The difference between a good grilled cheese sandwich and a great one boils down to one simple tool. A cast iron skillet with a lid.
• One great cheese blend. Read on to learn about the three cheeses inside that produce a thick layer of melty cheese with sharp and tangy flavor.
• It's the perfect partner to our tomato bisque. If you haven't tried it yet, I'm telling you...do it.

Ingredients

While the cheese selection is important, there are three key ingredients responsible for the crispy, slightly airy and flavorful exterior.

• Sourdough bread. A sturdy sourdough bread that isn't too thick (but also isn't too thin) makes for a top notch grilled cheese.
• Mayonnaise. A schmear of mayo —yup, mayo —on the outside of the bread is one of the secrets to a crispy flavorful crust.
• Fresh grated parmesan cheese. A heavy handed sprinkling of fresh grated parmesan cheese adds amazing texture and satisfying crunch.

Best cheese combo for grilled cheese

There's lots of debate about the best melting cheese for grilled cheese. This blend, to me, gives the biggest bang for your grilled cheese buck:

• New York sharp cheddar. A classic New York cheddar brings tangy flavor and lends that classic bright orange you want to see.
• Sliced gruyere. A classic fondue cheese, thinly sliced gruyere is perfect for grilled cheese thanks to its nutty flavor and texture.
• Dubliner. An Irish cheddar style cheese with a sophisticated cheddar flavor, surprisingly great melting properties and a thicker quality.

from my gram's

Grilled cheese + tomato soup and just like that... all's right with the world

-Josie + Nina

Grilled cheese is meant to be made with American cheese. Why don't you use it?

First, my husband would completely agree with you! Next, you go right ahead but promise me that you'll use a fresh deli cut American cheese.

Can I use butter instead of mayo?

You can but the texture will not be exactly the same and I'd watch the heat on your pan.

Cast iron skillets seem like such a pain to maintain just for grilled cheese. What else can I use?

You can use a good non-stick skillet with a lid but I don't recommend stainless for this recipe. And cast iron is easy to care for and you'll use it all the time to make things like cast iron skillet pizza.

Darn —I don't have a lid that matches my skillet. Now what?

Use the bottom of another skillet or pan and place it over the skillet. Just make sure it's large enough to rest on the edges of the skillet so that too much steam doesn't escape.

Helpful Tips

Here are some extra tips to help you successfully make this recipe right from the start:

Make ahead

You can make these sandwiches ahead of time and lay them on a rack set in a sheet pan. Refrigerate until you're ready to make them (no more than 4 hours ahead or so).

Storing / Reheating

Wrap cooked sandwiches in foil and then place in ziploc bags. Store up to two days. To reheat, place sandwiches on a rack set inside a sheet pan and bake for 10 minutes or so at 350˚.

Freezing

I haven't frozen grilled cheese but if you try it, I'd love to hear about your results!

📖 Recipe