Food & Cooking Recipes Lunch Recipes Parmesan-Crusted Grilled Cheese 3.4 (7) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 14, 2018 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Prep Time: 15 mins Total Time: 15 mins Yield: 4 Ingredients 2 ounces Parmesan 8 slices white sandwich bread ½ cup olive oil 1 tablespoon Dijon mustard 8 teaspoons apricot jam 1 ½ cups grated fontina (6 ounces) 2 cups baby arugula Directions 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. Rate it Print