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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? It gets all nutty tasting and good and you find yourself sneaking the good bits? This sandwich has that crispy, nutty cheese on the outside of the bread as well as 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 has the best cheese pull (which is the stretchy chain of melted cheese that appears when it is pulled apart), but the gruyere used in this recipe does a very good 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! I have a fantastic recipe for my 30 Minute Tomato Basil Soup. This soup is so easy and is made with fresh tomatoes to get the best flavor possible. It’s the ultimate compliment to the 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

The combinations of cheese you could use for this triple grilled cheese are endless. If it is a good melting cheese, then it can be used. I used a combination of sharp white cheddar and gruyere because they are 2 of my favorites and they make for a flavorful combination, but the ultimate choice is yours.

The best pan to make grilled cheese

Just about any that will fit, except stainless steel and a grill pan. You don’t want the cheese sticking. Non-stick, cast iron, enameled cast iron all will get the job done. Even a flat panini press will get the job done.

Grilled cheese optional additions

They are endless. Some of my favorites are 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