There’s nothing more comforting to me than a bowl of tomato soup and a grilled cheese. This recipe takes your average grilled cheese to the next level with a coating of grated Parmesan. The result: crispy, delicious frico on the outside of the sandwich.
| Level: | Easy |
| Total: | 20 min |
| Active: | 15 min |
| Yield: | 1 serving |
Ingredients
- 1/2 cup freshly grated Parmesan (3/4 ounce)
- 2 slices Muenster cheese (1 ounce)
- 2 slices Gruyere cheese (1 ounce)
- Two 1/2-inch thick slices sourdough bread
- 1 tablespoon mayonnaise
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1/4 cup minced shallot (1 small shallot)
- 1 clove garlic, grated
- Pinch crushed red pepper
- One 15-ounce can cherry tomatoes
- 1/2 cup chicken stock (not low-sodium)
- 1 sprig basil, plus 1 tablespoon sliced basil leaves for serving
- Kosher salt and freshly ground black pepper
Instructions
- Heat a medium nonstick skillet over medium heat. Scatter the Parmesan on a plate.
- Sandwich the Muenster and Gruyere between the bread slices, breaking the pieces of cheese to fit inside the bread. Spread the mayonnaise on the outside of the sandwich, then dip into the Parmesan, pressing to coat evenly on both sides. Cook in the preheated skillet until the bottom is golden brown, 3 to 4 minutes. Carefully flip with a fish spatula to loosen the sandwich from the skillet and cook until the other side is golden brown and the cheese inside is melted, 3 to 4 minutes. Cut in half to serve.
- Heat the oil and butter in a small saucepan over medium-high heat. Add the shallot and cook, stirring often, until softened, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring, until fragrant, 30 seconds. Stir in the cherry tomatoes, breaking them up with a potato masher. Add the chicken stock, basil sprig, 3/4 teaspoon salt and a few grinds black pepper; stir to combine. Bring to a boil, reduce to a simmer and cook for 5 minutes.
- Discard the basil sprig and ladle the soup into a large bowl. Top with the sliced basil and serve with the Parmesan frico grilled cheese.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1534 |
| Total Fat | 69 g |
| Saturated Fat | 27 g |
| Carbohydrates | 174 g |
| Dietary Fiber | 16 g |
| Sugar | 29 g |
| Protein | 61 g |
| Cholesterol | 113 mg |
| Sodium | 3098 mg |
| Serving Size | 1 of 1 servings |
| Calories | 1534 |
| Total Fat | 69 g |
| Saturated Fat | 27 g |
| Carbohydrates | 174 g |
| Dietary Fiber | 16 g |
| Sugar | 29 g |
| Protein | 61 g |
| Cholesterol | 113 mg |
| Sodium | 3098 mg |
Reviews
Quick, easy and delicious!
Not my favorite. I had high hopes for the grilled cheese, but the flavors proved to be muddled with the combo of mayo and parmesan. Maybe just one of those would have been better.
Yum yum yummy