Ultra Crispy, Cheesy Skillet Grilled Cheese Recipe

Recently, I was in Nashville for work, but we took the van so we could explore a little bit. It was unseasonably cold for November and I had been inspired the day before to make tomato soup.

Well, what goes better with tomato soup? Grilled Cheese sandwiches. What goes with tomato soup, but even more so? THIS GRILLED CHEESE SANDWICH.

Be sure to bring extra napkins to the table for this one.

For each sandwich, you will need:

Two slices of a nice sourdough bread (size matters here folks – go big or go home)

1 tsp Dijon mustard

2 ounces grated cheddar (grated melts so much better)

1 ounce grated Gruyere 

1 ounce finely grated fresh parmesan

1-2 tbsp butter

Heat a skillet (preferably cast iron) over medium-low heat.

Spread dijon on one side of one of the slices of bread. Spread half the butter on the other side, and half on one side of the other slice of bread.

Mix the cheddar and gruyere together, and stack on the dijon side of the bread. Cover with the second slice, butter facing out.

When the pan is heated, sprinkle half the parmesan directly on the pan, roughly in the shape of your bread. Place the sandwich on top. If some of the inside cheese falls out, bonus – more crispy cheese.

When the bottom side is golden brown, remove the sandwich from the pan and repeat the parmesan sprinkle for the other side. Put the opposite side of the sandwich down on the cheese and cook until it too is golden brown. Remove and serve immediately.