One of Samantha's childhood go-to's was a plain grilled cheese, preferably with sliced American cheese and some good bread. For years, the thought of such a sandwich would make me shudder and be sure to sneak some extra salt or something to cut the creaminess! Since then, with the help of some sharper cheeses and crusty bread, I finally understand all the hype.
Your classic American, a little fontina, a dash of parmesan, and a heaping serving of fresh mozzarella. It's still got that classic cheesy and comforting vibe, but with some added flavor. Plus, the addition of EVOO and a little black pepper are a match-made in heaven for some good, crusty sourdough.
The key to this recipe is the cheese. Since it is the main ingredient for this sandwich, a good variety is important. Not only do they differ texturally, but they also melt differently. Because of this, the layering of these cheeses will make this seemingly simple grilled sandwich extra delicious.
Almost equally as important as the cheese is a solid sourdough. While another sliced bread could be used instead, we think a good sourdough can standup flavor-wise to all the cheese. The EVOO and sourdough combo also cannot be beat. When brushing the EVOO mix on the bread, be sure to pay attention to the edges and not just the center of each piece, as this will help the bread brown evenly.
After a couple minutes in the hot, buttery pan, you'll be sure to have a perfectly toasted sandwich that is a cross between your childhood fave and a four-cheese Italian pizza.
We think this sandwich is equally perfect for a quick Summer lunch before heading to the beach, or something to warm you up on a cold Winter night with some tomato soup.
Your comforting, classic, childhood grilled cheese with an Italian four-cheese twist!
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