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Parmesan-Crusted Grilled Cheese

  • Prep:
  • Total Time:
  • Yield: Makes 4

Photography: Romulo Yanes

Source: Everyday Food, October 2012


  • 2 ounces Parmesan
  • 8 slices white sandwich bread
  • 1/2 cup olive oil
  • 1 tablespoon Dijon mustard
  • 8 teaspoons apricot jam
  • 1 1/2 cups grated fontina (6 ounces)
  • 2 cups baby arugula


  1. With a rasp grater, finely grate Parmesan onto a plate (you should have 1 cup). Brush one side of bread slices with oil and press into Parmesan, coating completely. Place bread, cheese side down, on a work surface. Spread half the slices with mustard and the other half with jam. Assemble sandwiches with bread, fontina, and arugula. In batches, in a nonstick skillet, cook sandwiches over medium until bread is crisp and golden and fontina is melted, 2 to 3 minutes per side.

Cook's Notes

Cheese both inside and out turns this diner standby on its head.

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