For me, grilled cheese is such a classic comfort food. You can never go wrong with a grilled cheese sandwich, especially when paired with some tomato soup. This grilled cheese definitely gets the title of best grilled cheese.
If you have been following my blog for some time now, you know I do not like to use the word best when describing recipes. My opinion of the best can be different than your opinion of the best, but with this grilled cheese, it truly is the best. It is the best grilled cheese I have ever had and I have made my fair share of grilled cheese sandwiches. My husband also really loved this grilled cheese, calling it the best. I wish I could include my kids in this same sentiment of the best, but my youngest, loved it but did not have it on sourdough, since she does not like sourdough (who doesn’t like sourdough?!). My oldest said she likes grilled cheese without any cheese on the outside of the bread, it would be better without the cheese on the outside. These kids do not know what they are missing. This grilled cheese sandwich is going to be my go to anytime I am in the mood for a good grilled cheese sandwich.
The Best Grilled Cheese
Ingredients:
- 4 slices sourdough bread
- 2 tablespoons unsalted butter, room temperature
- 2 slices cheddar cheese
- 2 slices mozzarella cheese
- 1/3 cup shredded parmesan cheese
Directions:
- Heat a griddle or large skillet over medium heat.
- Spread the butter on one side of all four slices of bread.
- Add 1 slice of cheddar and mozzarella cheese to the unbuttered side of one piece of bread. Place another piece of bread on top with buttered side up. Repeat with the other slices of bread.
- On one side of the sandwiches, sprinkle some parmesan cheese.
- Carefully flip the sandwiches over and place the cheese side down into the hot skillet or griddle. Some cheese may fall off, just place the sandwich on top of the cheese that fell off. Cook for 2 minutes or until the parmesan cheese has crusted and is golden brown.
- Sprinkle the remaining parmesan cheese on the outside of the bread slice facing up. Carefully flip the sandwich over and cook until the cheese in the middle has melted and the parmesan cheese has crusted and is golden brown.
Enjoy!!!
Notes:
Depending on the size of your sourdough bread you may need to add more slices of cheese to cover the bread.
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Nutrition Facts |
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Servings: 2 |
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Amount Per Serving |
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Calories: 553 |
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Total Fat |
28.8g |
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Saturated Fat |
16.8g |
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Trans Fat |
0g |
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Polyunsaturated Fat |
0g |
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Monounsaturated Fat |
3g |
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Cholesterol |
86.7mg |
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Sodium |
973mg |
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Total Carbohydrates |
48.3g |
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Dietary Fiber |
2.3g |
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Sugars |
0g |
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Protein |
23g |
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Calcium |
34.3% |
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Iron |
15.6% |
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Potassium |
105.3mg |
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Vitamin A |
10% |
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Vitamin C |
0% |
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*Nutritional information will vary depending on the brands you use. |
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*Adapted from two peas and their pod.
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