What’s for Dinner: Parmesan Crusted Grilled Cheese - SLO Classical Academy
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Welcome to Down Home, San Luis Obispo Classical Academy’s blog! We are a classical school offering several options to make our education work for families with infants through high schoolers. Our signature hybrid program, which is part-time classroom and part-time home instruction, provides an engaging education for preschool through middle school (with full time options available). We also have a university model high school. This blog is meant to support and encourage on the home front because, in so many ways, the heart of what happens at SLO Classical Academy happens down home.

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What’s for Dinner: Parmesan Crusted Grilled Cheese


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!


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


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.

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