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My grilled cheese sandwich has a twist. Triple the cheese, triple the flavor! Two cheeses on the inside of the bread and one cheese on the outside. This may just be the ultimate grilled cheese! But, remember that you must be a cheese lover to enter this delicious dark side…

Pulling apart a grilled cheese sandwich

You know when you make a grilled cheese (or Toastie, as we call it back home), and the cheese oozes out into the pan, then it gets browned and crispy? As a result, it develops a nutty, delicious flavor that makes you find yourself sneaking the best bits. Likewise, this sandwich has that crispy, nutty cheese on the outside of the bread, along with all the amazing melty cheese inside—and it’s oh so crispy.

Could this just be the best ever grilled cheese sandwich you’ve ever had? Dare I call it a gourmet grilled cheese? OK, I wont push my luck but I’m thinking about it!

Tastes like a Parmesan Crisp

Have you ever had a Parmesan crisp/frico? Grated parmesan is melted in a pan and it gets crispy and nutty, that’s what the outside of the sandwich is like. Yeah, I know, seriously yum.

2 halves of a grilled cheese sandwich stacked on top of each other

How to get the best cheese pull

Mozzarella delivers the best cheese pull—that stretchy chain of melted cheese you see when it’s pulled apart—but the gruyere in this recipe does a great job too.

Grilled Cheese and Tomato Soup – The Best Comfort Food Combination

Don’t think that I’ve forgotten the grilled cheese sandwich’s best friend either. Who doesn’t love a classic grilled cheese and tomato soup?

Dipping a grilled cheese sandwich into tomato soup

This truly is comfort food made in heaven! But, you need something to dip it into and there’s nothing better than my Tomato Basil Soup. I make it with fresh tomatoes for the best flavor, and it’s incredibly easy to prepare. It’s the ultimate compliment to all that cheesy goodness.

What is the best bread for a grilled cheese sandwich?

I would say any sliced bread that you like. Multigrain is good for flavor and sourdough is always a favorite.

2 halves of a grilled cheese cut into triangles

Triple Grilled Cheese Combinations

You can use endless combinations of cheese for this triple grilled cheese. For instance, if it melts well, it works. I chose sharp white cheddar and gruyere because they’re two of my favorites and create a flavorful combo—but the choice is all yours.

The best pan to make grilled cheese

Almost any pan that fits works—except stainless steel and grill pans. You want to avoid cheese sticking. Use non-stick, cast iron, or enameled cast iron pans; they all get the job done. Even a flat panini press works perfectly.

Grilled cheese optional additions

The options are endless. However, I do love adding grilled onions, sliced tomato, bacon, ham, pesto, and fresh herbs like basil.

Yield: 4

Triple Grilled Cheese

A triple grilled cheese sliced in half showing the melted cheese inside on a serving board with tomato basil soup

Parmesan, gryuyere and cheddar. Two cheeses on the inside of the bread and one cheese on the outside for the tastiest, cheesiest grilled cheese.

Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes

Ingredients

  • 8 slices of your favorite bread
  • 4 tablespoons (56 grams) unsalted butter, softened
  • 1 cup (83 grams) gruyere cheese, grated
  • 1 cup (83 grams) white cheddar cheese, grated
  • ½ cup (41 grams) fresh Parmesan cheese, grated

Instructions

  1. Preheat a large, non-stick skillet or grill pan over medium heat.
  2. Lay all the slices of bread out and spread the tops evenly with the butter.
  3. Heat a large, non-stick skillet over medium low heat. Place 1 slice of bread into the pan butter-side down. Top with 1/4 cup gruyere and 1/4 cup cheddar, lay a slice of bread on top, and lightly spread butter on the top.
  4. Tent loosely with foil and cook for 2 minutes until the underside starts to brown.
  5. Flip the sandwich over and sprinkle 1 tablespoon parmesan cheese on the top. Tent with foil and cook for 2 minutes until the underside is browned then flip the sandwich.
  6. Sprinkle the top with 1 tablespoon parmesan cheese, tent with foil and cook for 2 minutes until the underside is brown. Flip one last time and cook for 2 minutes until the underside is browned.
  7. Repeat with all sandwiches or you can try and fit as many into the pan at the same time if it is big enough.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 567Total Fat 37gSaturated Fat 21gTrans Fat 0gUnsaturated Fat 13gCholesterol 104mgSodium 946mgCarbohydrates 34gFiber 2gSugar 4gProtein 25g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: American / Category: Dinner Ideas