This crunchy and gooey triple threat grilled cheese uses gouda and sharp cheddar melted in between two parmesan encrusted grilled pieces of sourdough.
It is not good for your health, nor is it for the faint of heart. What always matters most? The taste… and this triple threat grilled cheese tastes insanely good.
With most recipes, the quality of a grilled cheese has to do with the ingredients as well as the technique. You won’t find kraft american singles melted in between two slices of corn syrup white bread lathered in margarine in my self proclaimed foodie household. A couple of years ago, when we were staying with family (I shall go into no further specifics in the off chance the family members in question read this) my foodie-in-training kids (then 3 and 5 years old) woke up early and raided the refrigerator. When I finally got up I went into the kitchen and threw something away. What did I see? Little torn up pieces of American cheese. My kids said “we thought it was cheese but when we tasted it, we didn’t know WHAT it was.” Good job, kids. For this grilled cheese, I used a strong sour dough bread that crisps up wonderfully. I use good cheeses too. Now for the technique. To me, the ultimate grilled cheese is the perfect combination of crunchy-gooey-crunchy. Nothing crunches up more wonderfully than parmesan.
I used the panini maker for this particular sandwich, but you can easily use a hot griddle. I love serving this sandwich with a hot homemade tomato or beet soup. Its the ultimate comfort food. Feeling adventurous and want to close up your arteries? Serve it up along side some broccoli cheddar soup followed by some brown butter brownies. Oh my.
- 2 tablespoons parmesan, minced
- 1 tablespoon mayonnaise
- 4 extra large pieces of sourdough (or 8 regular sized pieces of bread)
- 4 thick slices sharp cheddar
- 4 thick slices gouda
- Combine parmesan and mayonnaise. Spread evenly over one side of each slice of bread.
- On hot panini or stovetop grill, place bread with parmesan and mayonnaise side down on hot surface. Layer with slices of cheddar and gouda. Top with remaining piece of bread, parmesan and mayonnaise side up.
- Grill on both sides until cheese has melted and parmesan is a golden brown.