Just give in. April is National Grilled Cheese Month, so it’s practically an imperative to indulge in your favorite childhood comfort food.
Here, we make it with a decidedly adult twist, because isn’t everything better with extra cheese? By pressing grated Parmesan onto the buttered outside of the sandwich and grilling it, you create a grilled cheese sandwich encased in frico, crisp and lacy Parmesan cheese perfection. Serve it up with some fresh, hot tomato soup. Now that is the definition of calorie-worthy.
Inside-Out Grilled Cheese
Makes 2
- 2 tablespoons unsalted butter, room temperature
- 4 slices of bread of your choosing
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons coarse-ground mustard
- 4 ounces sliced cheese (I’m a fan of Gruyère or Gouda for this, or go retro with Kraft Deli Deluxe American cheese)
- Add-in options: sliced tomato, sliced avocado, cooked bacon, thinly sliced ham, pesto, well-drained artichoke hearts, fig preserves, sliced pear
Directions:
1. Butter each slice of bread on one side and sprinkle evenly with grated Parmesan, pressing to help it stick. Invert slices (cheese side down) onto your cutting board or other work surface. Spread two of the pieces with the mustard and top each with 2 ounces of sliced cheese. Top with the remaining bread slices (cheese-side up!) and you’re ready for the frying pan or griddle.
2. Griddle over medium heat, turning, until golden. The sandwiches will be crisp on the outside and all melty inside, about 3 to 4 minutes. Serve immediately, assuming the sandwich makes it to the plate. No one will tell if you just eat it standing up next to the stove… I’ve been there.
Note: Feel free to adapt to your liking with any of the add-in options listed above; my favorite combination is the fig preserves and thinly sliced pear… it’s everything you love about a cheese plate all rolled into one sandwich.
