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Parmesan-Crusted Grilled Cheese
Everyday Food, October 2012
Servings: 4
Before winter is completely gone, I have to sneak in this recipe. Sometimes a warm, oozy, grilled cheese sandwich is just right when the weather is a little chilly, served with tomato soup (or Trader Joe’s butternut squash soup in the box). While the kids love plain old grilled cheese, here’s a more gourmet twist for the adults. I use sourdough or wheat bread in place of white, but however you make it, this is super yummy and I hope you love it!
Ingredients
2 ounces Parmesan
8 slices white sandwich bread
1/2 cup olive oil
1 tablespoon Dijon mustard
8 teaspoons apricot jam
1 1/2 cups grated fontina (6 ounces)
2 cups baby arugula
Directions
With a rasp grater, finely grate Parmesan onto a plate (you should have 1 cup). Brush one side of bread slices with oil and press into Parmesan, coating completely. Place bread, cheese side down, on a work surface. Spread half the slices with mustard and the other half with jam. Assemble sandwiches with bread, fontina, and arugula. In batches, in a nonstick skillet, cook sandwiches over medium until bread is crisp and golden and fontina is melted, 2 to 3 minutes per side.
