Best Grilled Cheese
User Reviews
4.6
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Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
1
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Calories
578 kcal
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Course
Main Course, Lunch
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Cuisine
American
Best Grilled Cheese
Description
This grilled cheese starts with two slices of hearty sourdough bread, buttered on one side and sprinkled with freshly grated Parmesan cheese spread in a hot cast iron skillet. The buttered bread with Parmesan contacts the pan directly to create a browned, cheesy crust. Cheddar cheese (about two-thirds to one cup grated) is layered on top of the bread in the pan, then topped with the second slice of bread buttered on one side and placed butter-side up.
The sandwich cooks on medium-low heat to gently brown the bread and slowly melt the cheese inside without burning the crust. Covering the pan briefly can help melt the cheese if needed. The Parmesan crust adds a savory, nutty layer that contrasts the soft, melted cheddar interior.
You can make this sandwich for a quick meal or snack and adapt it with different cheeses such as Gouda, Gruyere, or Monterey Jack, or multiply the recipe for multiple sandwiches using a griddle.
Ingredients
- 2 lices sourdough bread or bread of your choice, hearty
- 2 tablespoons butter softened, salted
- 2 tablespoons Parmesan Cheese freshly grated
- 2/3 to 1 cup cheddar cheese freshly grated, plus 2 tablespoons for cheese crust
Instructions
- Place a cast iron skillet on the stove top and turn on the heat to medium-low heat. Let the pan warm up before you start cooking. The pan should be hot to the touch, but not smoking.
- Spread one tablespoon of the butter on one side of the bottom slice of bread. Sprinkle the Parmesan cheese in the hot skillet, spreading it out to about the same size as the bread.
- Place the buttered piece of bread, buttered side down, into the pan, directly on the Parmesan cheese.
- Arrange the 1 cup of grated cheese on the top side of the bread in the pan.
- Spread the remaining tablespoon of butter on the second slice of bread, then place it face up on top of the bread and cheese in the pan.
- Let the sandwich cook until the bottom slice is golden brown, and you have a nice Parmesan crust, and the cheese has begun to melt on the inside. Don’t turn up the heat. Low and slow is the way to go. If your cheese isn’t melting, you can cover the pan with a lid to help, but don’t turn up the heat.
- Remove the sandwich from the pan.
- Sprinkle the remaining 2 tablespoons of cheddar cheese directly in the hot pan, spreading it out about the same size as the bread. Place the sandwich back in the pan, uncooked side down, directly in the cheddar cheese.
- Cook until the cheese is melted on the inside of the sandwich, and you have a nice golden brown, cheesy crust on the outside.
- Remove from pan and use a serrated knife to cut the sandwich in half. Serve immediately.
Notes
- You can swap butter with mayonnaise for spreading on the bread to get a golden crust, but butter imparts richer flavor.
- Use a griddle to cook multiple sandwiches at once, keeping the heat low to avoid burning.
- Feel free to customize with a mix of favorite cheeses like sharp cheddar, Gouda, or Gruyere depending on your taste and bread size.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 578 kcal
% Daily Value*
| Calories | 578kcal | 29% |
| Carbohydrates | 64g | 21% |
| Protein | 32g | 64% |
| Fat | 37g | 57% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 33mg | 11% |
| Sodium | 785mg | 33% |
| Potassium | 98mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Calcium | 256mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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