Parmesan-Crusted Tomato Grilled Cheese
Golden sourdough with a crisp Parmesan crust, melted cheddar and Gruyère, and juicy tomato. A little celery salt is a nod to my dad’s grilled cheese—a small touch that makes it special.
Prep time
5 minutes
Cook time
8 minutes
Serves
Ingredients
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- 4 slicessourdough bread
- 1 mediumtomato, sliced ¼ inch thick
- 1 cupgrated sharp cheddar
- ½ cupgrated Gruyère
- ¼ cupfinely grated Parmesan
- 2 tbspsoftened butter
- ¼ tspcelery salt, divided between the sandwiches
- Freshly ground black pepper, to taste
Ingredients
- 4 slicessourdough bread
- 1 mediumtomato, sliced ¼ inch thick
- 1 cupgrated sharp cheddar
- ½ cupgrated Gruyère
- ¼ cupfinely grated Parmesan
- 2 tbspsoftened butter
- ¼ tspcelery salt, divided between the sandwiches
- Freshly ground black pepper, to taste
Instructions
- 1
Prepare the tomato. Blot the slices thoroughly with paper towel to remove excess moisture.
- 2
Assemble the sandwiches. Divide half the cheddar and Gruyère between two slices of bread. Add the tomato slices, sprinkle evenly with the celery salt and a little black pepper, then add the remaining cheese. Top with the other bread slices.
- 3
Add the Parmesan crust. Spread the butter evenly over the outsides of both sandwiches. Sprinkle with finely grated Parmesan and gently press it into the butter to create a thin, even coating.
- 4
Cook. Heat a griddle or frying pan over medium-low heat. Cook the sandwiches for approximately 3–4 minutes per side, until golden and the cheese has melted. Lower the heat if the Parmesan browns before the filling melts.
Melissa's Notes
Blotting the tomato is the most important step — excess moisture will make the bread soggy and prevent that crisp Parmesan crust from forming properly.
Nutrition Information
Per sandwich (1/2 of recipe)
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
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