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 its golden, crispy exterior (hello mayonnaise) and the ultimate cheesy interior. This cheesy sandwich pairs beautifully with creamy tomato soup for a cozy lunch or light dinner.
Servings 1
Equipment
- cast iron skillet with a lid
Ingredients
- 2 slices sourdough bread preferably from a bakery
- 1 Tablespoon real mayonnaise I use Hellman's; more as needed
- 1 Tablespoon freshly grated parmesan cheese no green can please
- 2 slices sharp cheddar cheese I use Adam's Reserve from Costco
- 3 slices gruyere cheese thinly sliced
- 2 slices Dubliner cheddar
Instructions
- Heat a 10" seasoned cast iron skillet over medium (not medium-high) heat until the sides are warm to the touch. If the pan smokes, it’s too hot—turn it down. Too much heat will make the parmesan stick and burn. (For tips on seasoning cast iron, be sure to check out my Cast Iron 101 post.)
- Stack two slices of bread on each other so that they match in shape (like they are when you pull them out of the package.2 slices sourdough bread
- Lay the bread slices stacked on a cutting board. Spread a light-to-generous layer of mayo on the top slice (adjust depending on how large or soft your bread is).1 Tablespoon real mayonnaise
- Sprinkle on a good amount of fresh grated parmesan.1 Tablespoon freshly grated parmesan cheese
- Remove the cheese and mayo coated top slice and set it aside.
- Layer cheese on the bottom slice in the following order: NY cheddar, gruyere, Dubliner.2 slices sharp cheddar cheese, 3 slices gruyere cheese, 2 slices Dubliner cheddar
- Flip the whole sandwich into the preheated pan. Quickly slather the top slice with mayo and a sprinkling of parm. Cover the pan with a lid right away—this step is key. It traps heat so the parmesan melts into the bread instead of sticking to the pan. Don’t skip it.*Adjust your heat lower as needed.
- Wait a painful 5 minutes before flipping (make sure the bottom is golden brown and the cheese is starting to melt. Turn over, cooking for 3-5 minutes more while keeping the lid on the pan.
- Cut and make sure to photograph that big ole cheese pull!
Notes
All measurements are relative to the size of your bread. This recipe is more of a technique and guide than exact ingredient amounts. You might need more or less. Have fun experimenting! It's just grilled cheese!
Cheese substitutions. If you want to use different cheeses, go ahead and experiment. Just make sure to have one melty cheese (like the gruyere) in the mix. Good suggestions are Monterey Jack and fontina.
No cast iron skillet? That's ok. Just use a non-stick with a tight fitting lid or use the bottom of a pot sitting on the skillet.
Results not guaranteed with pre-grated parmesan. If the parmesan is sticking, adjust the heat down and make sure the lid is on snug.
