Grilled cheese sandwich fans, rejoice! I’ve combined everything I know about making grilled cheese and melty cheese bread and consolidated all the best parts of those recipes into one ULTIMATE sandwich. It’s totally cheesy, ooey, gooey, heaven. It’s not at all complicated. You just have to know a few tricks. The below directions may sound complicated, but I just wanted to be specific so you know exactly what to do.
What’s with all the mayonnaise, you may ask? The mayonnaise that’s combined with the cheese that you fill the sandwich with will become one with the cheese and lend a tangy, delicious component to your sandwich. I coat the outsides of the sandwich with mayonnaise because the amount of time that it takes to cook this sammy, you don’t want to use too much butter or the outsides may burn before the inside is done cooking.
I use homemade cheddar bread or store bought cheese bread for this. I’ve found it at specialty bakeries, and even in the bakery section at Walmart. It’s the yellowish, orangish bread with cheese baked right into the dough, not cheese bread with cheese on top of it, just to be clear. It looks like this…
for one, big, ultimate grilled cheese sandwich:
2 slices cheddar cheese bread (homemade OR store bought) cut into 1/2-inch thick slices
1/2 cup shredded sharp cheddar cheese
3 to 4 Tablespoons real mayonnaise (like Hellman’s) + more for toasting
1/4 to 1/3 cup shredded Parmesan cheese
2 Tablespoons butter, for the pan
Slice bread 1/2-inch thick. If your cheddar bread is a wide, sort of flat loaf like the one pictured above, you’ll want to cut your slices on the diagonal for a bigger sandwich.
In a small bowl, combine the shredded cheddar cheese and 3 or 4 Tablespoons mayonnaise. Mix well. Spread evenly on one of the pieces of cheddar bread. Top with the other piece of bread.
Heat a nonstick, or well seasoned cast iron, skillet over medium-low heat on a burner.
Spread approximately 1 Tablespoon mayonnaise on one of the outside pieces of bread. Press some of the grated Parmesan into the mayonnaise. Don’t be shy. Use about 2 Tablespoons.
Melt one of the Tablespoons of butter in skillet, just where the sandwich will be cooking. Place sandwich, Parmesan side down, in the melted butter. Cook over medium-low to low heat for approximately 10 minutes. You want the sandwich to turn deep, golden brown very slowly, and give the cheese a chance to melt and heat through. Just before flipping sandwich, spread the top with a Tablespoon of mayonnaise. Press remaining Parmesan cheese into the mayonnaise. Gently slide the sandwich to the side of the skillet. Butter the skillet where the sandwich was cooking. Carefully flip sandwich so it’s on the butter. Cook an additional 10 minutes, or so, just until the second side is deep golden brown and the cheese is melty and hot.
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