Sunday, February 1, 2009

A Better than Average Grilled Cheese Sandwich

I just made these for lunch today, and they were scarfed down by 3 generations. The possibilities for sandwich fillings are endless, but the bread treatment makes all the difference. I had a sandwich similar to this at First Watch yesterday and wanted to see if it was do-able at home.

I used sliced ciabatta bread (Kroger Private Selection) and muenster cheese (Finlandia, from Costco). After buttering the bread slices, I sprinkled the butter with shredded Parmigiano Reggiano cheese and pressed the cheese into the butter. I made the sandwiches on a griddle, medium-heat, and the Parm/Regg got all crusty while they grilled. As my "nephew" Andy Taylor would say, they were "extry-good!" I can't wait to try these with some fresh mozzarella, basil, sun-dried tomatoes as filling.


  1. This sounds awesome! I usually use low-fat mayo on my bread when I make grilled cheese or paninis. But I am definitely up for this!

  2. Strangely enough, the George Foreman grill works great for grilled cheese. Just make sure to set the lid down, not press.

  3. With the addition of the Parmigiano Reggiano cheese it should make an ordinary grilled cheese sandwich extra cheesy and "extry good"! When she was growing up, my wife had her grilled cheese sandwiches prepared on a waffle iron by her dad.
    We have continued the tradition.