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Parmesan Crusted Grilled Cheese

Amy at Amy Kay's Kitchen
Recipe for 1 grilled cheese- increase ingredients to make as many as you need!
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Ingredients
  

  • 2 slices of the bread of your choice I usually use a sourdough or sandwich bread
  • ***note** the amount of the following ingredients will depend on how cheesy you like things and the size or your bread*****
  • 2 to 4 slices of sliced mozzarella provolone, fontina or your favorite cheese
  • 2 to 3 Tbsp of softened butter plus extra butter for greasing pan
  • 2 to 3 Tbsp of shredded Parmesan cheese asiago would also be great

Instructions
 

  • Preheat non-stick skillet on medium-low. Place desired number of cheese slices on one piece of bread and top with the second slice of bread. Depending on how big your bread is and how cheesy you want your grilled cheese use anywhere from 2 to 4 slices of cheese.
  • Generously butter the outside of one side of the sandwich- this will take around 1 to 1½ Tablespoons of butter, once again depending on the size of your bread. You want a thick enough coating of butter to press the shredded Parmesan cheese into and have most of it stick.
  • Press around 1 to 1½ Tablespoons of the Parmesan cheese into the buttered bread, pressing so it sticks. Flip sandwich and repeat butter and Parmesan cheese on the other side. Press down on the sandwich with a spatula to adhere cheese, some cheese may fall off, just press it back on or throw it on top of the sandwich when it's in the skillet.
  • Lightly butter your preheated skillet and place the sandwich in the pan. Cook until golden on the first side- this will take several minutes- just lift and peak at the underside every so often. Flip the sandwich and continue to cook until the second side is golden and the cheese inside is melted.

Notes

Alternately- once you prepare the first side of the sandwich with the butter and Parmesan- you can flip it right into your buttered preheated skillet- cheese side down- and then butter and Parmesan the other piece of bread that is on top. Whatever method works for you- I usually just get it all ready at once.
***I recommend medium to medium low heat to cook so the outside cheese dosen't brown or burn before the inside is melted.