Easy Extra-Cheesy Grilled Cheese
Originally found in Southern Living Magazine (Oct 08, p 152)
1/4 cup butter, softened
1 Tbsp. grated Parmesan cheese
8 Italian bread slices
4 (3/4 oz) provolone cheese slices
4 (3/4 oz) mozzarella cheese slices
Mix butter and parmesan cheese in a small bowl. Spread 1 1/2 tsp butter mixture on 1 side of each bread slice. Place 4 bread slices, butter side down, on wax paper. Top with provolone and mozzarella cheeses; top with remaining bread slices, buttered sides up. Cook sandwiches on a hot griddle or nonstick skillet over medium heat, gently pressing with a spatual, 4 minutes on each side of until golden brown and cheese is melted.
My Notes:
I love grilled cheese sandwiches, but I've always had them the traditional way (with white bread and American cheese), else I didn't like them. Well, last year when I went on one of my med school interviews, I went to this hole-in-the-wall restaurant with my student host and some of her friends. They had a gourmet grilled cheese sandwich there, consisting of cheeses like Gouda and whatnot. It intrigued me.
Flash forward several months. I'm flipping through some of my magazines (seeing if there are any articles or anything I want to keep, else I just toss out the whole magazine), and I came across this grilled cheese sandwich recipe, and I just now got around to making it.
It's delicious. And I think it's the first time that I've really managed to make grilled cheese without burning it. It was so gooey and yummy that there really aren't words to describe it. I do think it needed something, maybe a side of soup or something (I don't do tomato soup with my grilled cheese, generally, because I've only found like one tomato soup that I actually like), but it was still really yummy.
