I know you know already that I grew up in Wisconsin, so I’m sure it’s no surprise that I am a MAJOR cheese lover. I actually believe wholeheartedly that my parents, friends and various other relatives would likely disown me if this ever changed. Not that it ever would! Which is why I’m kinda shocked that I’ve never posted a grilled cheese recipe. I’ve actually intended to, especially since I make them fairly often (they just go so well with a quick homemade tomato soup!), but other dishes have always taken priority. But I’m excited to share it this one with you today and share my little secret for how to make your grilled cheese sandwiches over the top!
I was asked to use Land O’ Lakes new 4 Cheese Italian Blend, which, as they describe it, is “the best combination of the most flavorful Italian cheeses—Asiago, Parmesan and Romano—blended with the creamy goodness of Land O Lakes® Deli American Cheese”. What I personally love about this cheese is that it has the flavor of all those delicious Italian cheeses that I love so much but it actually melts! Brilliant!
I didn’t add anything to the sandwich that’s especially unique – just pesto, prosciutto and tomatoes – but let me tell you, this is one fantastic grilled cheese. And you’ve probably already guessed my grilled cheese secret since it’s in the title of the post, but I always – no matter what the fillings in my grilled cheese happen to be – I always sprinkle some parmesan cheese onto the outside of the bread after adding the butter, then press it lightly into it so it sticks well. While it cooks, it forms the most delicious, crispy crust and it is fabulous!!
A really good bread is key to any great grilled cheese – I used a nice crusty italian loaf. For each sandwich, spread pesto liberally on one side of the bread. Add very thinly sliced prosciutto (I use about 3-5 slices), thinly sliced tomatoes and the cheese. Top with the other slice of bread and spread softened butter on top. For the parmesan crust, sprinkle parmesan over the butter and lightly press to adhere (I also put each sandwich over a plate or cutting board as I’m sprinkling on the parmesan, that way the excess is caught and I can reuse what falls off). Place sandwich, buttered side down, onto preheated skillet or griddle and cook until golden brown. While it’s browning, butter the other side of the bed and sprinkle with parmesan; flip and brown top side; serve immediately. When Alan is out of town and I’m just cooking for me and the girls, I’ll make a grilled cheese and have it with a glass of white wine; it’s a delicious, simple dinner and always a treat!