Ultimate Grilled Cheese Sandwich
A decadent grilled cheese with a blend of cheddar and mozzarella, a hint of Dijon and smoked paprika, and a golden, crispy crust achieved by pressing the sandwich in a hot pan. This version adds a touch of mustard and paprika for depth, and uses a combination of cheeses for optimal melt and flavor.
A decadent grilled cheese with a blend of cheddar and mozzarella, a hint of Dijon and smoked paprika, and a golden, crispy crust achieved by pressing the sandwich in a hot pan. This version adds a touch of mustard and paprika for depth, and uses a combination of cheeses for optimal melt and flavor.
Ingredients
7 ingredients- Calories
- 650 kcal
- Fat
- 42g
- Carbs
- 40g
- Protein
- 28g
Whole recipe (4 servings): 2600 kcal
- 8 slices sourdough bread (about 1/2 inch thick)
- 4 tablespoons unsalted butter, softened
- 2 teaspoons Dijon mustard
- 1/4 teaspoon smoked paprika
- 200g extra-mature cheddar, coarsely grated
- 100g low-moisture mozzarella, coarsely grated
- 2 tablespoons finely grated Parmesan
Method
6 steps- Lay the bread slices on a work surface. Spread the softened butter evenly over one side of each slice.
- In a small bowl, mix the Dijon mustard and smoked paprika. Spread a thin layer of this mixture on the unbuttered side of 4 slices of bread.
- In a medium bowl, combine the grated cheddar, mozzarella, and Parmesan. Divide the cheese mixture evenly among the 4 mustard-coated slices, piling it in the center and leaving a small border around the edges.
- Top with the remaining bread slices, buttered side up, and press gently to compact.
- Heat a large non-stick frying pan or griddle over medium-low heat. Place the sandwiches in the pan (you may need to do this in batches) and cook for 4-5 minutes on each side, pressing down occasionally with a spatula, until the bread is golden brown and crisp and the cheese is fully melted.
- Transfer to a cutting board, cut in half diagonally, and serve immediately.
Recipe notes
Helpful tips
- Use a panini press or a heavy pan to press the sandwich for an even crispier crust.
- For extra crunch, sprinkle a little grated Parmesan on the outside of the buttered bread before cooking.
Equipment
- Large non-stick frying pan or griddle
- Spatula
- Cutting board
- Knife
Storage
Best served immediately. Leftover sandwiches can be wrapped in foil and refrigerated for up to 1 day, then reheated in a dry pan over low heat until crisp and warmed through.
Additional tips
- Contains dairy and gluten. Adjust heat as needed to avoid burning the bread before the cheese melts.
Recipe inspiration
Inspired by Jamie Oliver
Estimated nutrition
Per serving: 650 calories
Fat: 42 g · Carbs: 40 g · Protein: 28 g
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