Parmesan-Crusted Grilled Cheese

I made a fancy tomato soup recipe, so naturally, this fancy grilled cheese came along with it.

I got the idea of grilling cheese on the outside of a grilled cheese from Chef John. Instead of cheddar, I use parmesan for the exterior cheese. Crunchy parmesan crisps gave me that idea. You definitely can just use cheddar for both interior and exterior cheese.

The sharpest white cheddar has a more pronounced bite, and milder yellow cheddar is creamier and softer. It’s all up to you since it’s hard to go wrong with any combination of bread and cheese, even Wonder bread and Kraft american slices yield a nostalgic treat.

Parmesan-crusted grilled cheese success guide:

make sure to cover the pot so the cheese on the top will soften, and not fly off when you flip the sandwich

this will work with other cheeses, but the cheese on the inside should be a melting cheese. It would not work with parm on the inside.

Serving Suggestion:

parmesan-crusted grilled cheese + tomato soup

Ingredients

Sammich:

I don’t include ingredient amounts since it depends on the size of your slices of bread, and your personal preference. I used 1/3 cup of cheddar, and 1/4 cup

2 slices bread, any bread. I used the whole wheat sourdough from Trader Joe’s
extra sharp cheddar cheese
grated parmesan cheese
butter for the pan

Instructions

grate cheddar and parm. (if not pregrated)
heat a frying pan over medium heat, and melt a small pat of butter
place down bread, cheese, bread in the pan.
After a few minutes, move the sandwich to the side of the pan, and melt another pat of butter. Flip the sandwich into the butter.
Sprinkle the now-exposed toasted side with parmesan cheese, and cover.
After a few minutes, flip, and sprinkle the other side with cheese. Cook, flipping one more time until exterior cheese is golden brown on both sides.