| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 sandwiches |
Ingredients
- 1/2 lemon, sliced very thin with a sharp knife
- 1/2 teaspoon sugar
- 8 thin slices white bread
- 8 ounces fresh mozzarella, thinly sliced (see Cook’s Note)
- 3 tablespoons unsalted butter
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Cut each slice of lemon into 6 wedges. Sprinkle with the sugar and set aside.
- Lay out 4 slices of bread. Top each with 2 thin slices of mozzarella, then a few wedges of lemon, then one more piece of mozzarella. Top with the remaining slices of bread. Spread half of the butter on the top slices of bread and sprinkle each sandwich with 1 tablespoon of Parmesan cheese.
- Heat a large skillet over medium heat. Place the sandwiches Parmesan-side down in the skillet. Spread the remaining butter on the bare slices of bread and sprinkle each one with 1 tablespoon of Parmesan cheese. Cover the skillet and cook until the bread and Parmesan are golden brown, about 2 minutes. Flip the sandwiches and cook until golden brown and the cheese inside is melted. Serve warm.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 202 |
| Total Fat | 14 g |
| Saturated Fat | 8 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 11 g |
| Cholesterol | 40 mg |
| Sodium | 317 mg |
Reviews
I was skeptical.. so what yhe heck! I made it.I think this is the grossed thing I’ve ever tried from F.N.- Really dissapointed in Giada..Guaranteed she’d be spitting this out
Made this very fresh a
and comforting.
and comforting.
Watched Giada make this so tried it today. I removed the seeds! I do know what lemon she used, but this made a ridiculously tart sandwich. Have no plans to ever make it again!
I just watched this air on Food Network and when Giada added the lemon slices to the sandwich, she totally left the seeds in there. The camera was zoomed in close and you could plainly see that the seeds were not removed before she put the sides together and placed the sandwich in the pan. Very strange as people would certainly not expect lemon seeds in the middle of a grilled cheese.
Made this for my daughter, a grilled cheese aficionado, and she liked it a lot. It was a nice change of pace. The lemon flavor was subtle but you know its there. I did remove the rinds because nobody in the family thought eating those would be tasty.
Delicious
In my opinion,I would have removed the seeds,and sliced the lemons and the mozzarella thinner…The parmesan crust is a great idea…
This was soooo good! Light. Different. Delicious. When the lemons were sliced thin, it was easy to take out a seed or 2. I’m surprised people left them in, as I read in other reviews. The sugar on the lemon quarters added a perfect little addition, and the parm cheese on the buttered bread was salty and just tied the flavors together perfectly. I made mine on potato bread because that’s what I had, but I bet the recommended sourdough is even better. I’ll definitely make this again.
She really HAD to state the obvious and tell people to take out the seeds??!! No way, it’s common sense. As for the bitter skin! some others are complaining about; it’s not bitter as long as you do as she says and NOT cut into the pith SMH!
It would seem to be common sense to remove the seeds when you slice the lemons. I wasn’t sure about eating the rinds. I could see zesting the rinds. Any thoughts on eating the whole rind?