Parmesan-Crusted Grilled Cheese
Photography: Romulo Yanes
Everyday Food, October 2012
- Prep Time 15 minutes
- Total Time 15 minutes
Yield Makes 4
- 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
- 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.
Cheese both inside and out turns this diner standby on its head.
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