There’s nothing better than a good grilled cheese on a cold day. I grew up eating grilled cheese when I was sick. My mom would take wonder bread, American cheese, and make magic. It was the most comforting and simple grilled cheese recipe, but it was the best. This grilled cheese recipe is a grown-up version of my favorite childhood favorite, and uses my favorite cheeses – white cheddar, pepper jack, and parmesan. Parmesan from my recent trip to Italy!
I recently came home from Florence. When I looked at the customs agent and he asked if I bought anything in Italy, I nervously said “no”, glancing down at my suitcase with a 14 euro block of vacuum-sealed parmesan inside. I couldn’t wait to get home and cook with my gold brick. So, since being home, I’ve utilized my parmesan in a multitude of ways. Pasta dishes, lavish breakfasts, chunks of cheese with honey. One of my favorite things has been to crust bread. A grilled cheese is really taken to the next level with that crunchy outer layer of caramelized parmesan.
The other secrets to my favorite grilled cheese recipe – really good sourdough from a bakery, or homemade if you want to take the time to make it. Good quality olive oil and butter. Using a combination of olive oil and butter in the pan is the perfect combo for a crispy outer shell and achieving that golden brown. I add fresh parmesan on the outside to amp up the crisp even further. I also use fresh sliced pepper jack for nice kick, Cooper sharp cheddar, and I sprinkle the top with a little sea salt for flavor and a little fresh lemon juice for acidity. It doesn’t compromise the texture.
Grilled cheese is an art
One of my favorite grilled cheese memories was sharing a sandwich with my friend in college every Monday. In the dining hall they would serve these golden, white bread grilled cheeses every Monday, soaked in butter, kept warm on a hot plate. It was like heaven – you could just take a few, or three, or four, with no consequences. But every Monday my friend Alex and I would split a grilled cheese after our salads and healthy things. She would sprinkle on a ton of salt, notorious for her salty palate, and it really took the taste to a whole new level. Which is probably why I like to sprinkle salt on my grilled cheese still.
Also shout out to the movie Chef for making the world really stop and stare at a man making the most incredible grilled cheese of all time like it was a painting. That really shaped my passion for food when I was 15 ish – I saw the movie twice. Of course, nothing beats a grilled cheese on a cold day with tomato soup. Or when you’re sick. So I hope this recipe comes in handy when you need a pick me up. Check out my grilled cheese painting (cards and prints) on Etsy!
Parmesan-Crusted Sourdough Grilled Cheese
Ingredients
- 8 slices fresh sourdough
- 16 slices white American deli cheese Cooper is my favorite
- 16 slices fresh sliced pepper jack cheese
- 1/3 lb fresh parmesan for grating
- 1 stick butter
- 4 tbsp olive oil
- sea salt + lemon for finishing
Instructions
- Heat a cast iron pan over medium heat and melt 2 tbsp butter with 1 tbsp olive oil.
- When the butter melts and beings to sizzle, place two slices of sourdough and wiggle around in the pan to coat evenly.
- On top of one slice of bread, place 2 slices of white American cheese and 2 slices of pepper jack.
- Place the other slice of bread on top and press down with a spatula or sandwich press.
- While sandwich is cooking, grate over an even amount of fresh parmesan and when it melts, flip sandwich over and grate another layer of parmesan over the other side.
- Once cheese melts on second side, flip and cook for 3-4 minutes to crisp.
- Cheese should be melted and crispy around the edges of the bread.
- Transfer grilled cheese to a plate and top with sea salt and fresh lemon juice.
Notes
- Don’t take grilled cheese too seriously. Use whatever cheese combo you like! And don’t feel guilty for eating two if you need to.
- To help melt the cheese, place about a half teaspoon of water in the hot pan and immediately cover to steam.
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