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It is officially soup season, and what goes amazing with soup?! Grilled cheese! And this is the best grilled cheese recipe in the entire world! After making it this way, you will never be able to go back to plain ole grilled cheese… trust me!
Table of Contents
Why You’ll Love Best Grilled Cheese Recipe
The combination of the crispy fried cheese on the outside against the buttery bread and the gooey melty cheese isn’t just a sandwich, it is truly an experience! This takes a little bit more time than your regular grilled cheese recipes… but not as much as you’d think and I’m telling you, it is worth the extra few minutes!
🔥Chef Nadia’s Tip🔥
- Make sure you are shredding your own cheese and not buying pre shredded. Pre-shredded cheeses have anti-caking agents in them so that the cheese doesn’t stick together. While this is great for some things, if you are melting the cheese it makes it grainy and it won’t be the same. So I know it is extra work but it is totally worth it in the end!
- Make sure you use a non-stick pan for this grilled cheese recipe, otherwise you will end up with a mess melting the cheese to the pan.
Gather Your Ingredients
Grate
- Smoked Gouda: ⅔ cup, freshly grated
- Parmigiano: 2 tbsp, freshly grated
Gather
- Sourdough Bread: 2 slices
- Butter: 1 tbsp, room temperature
- Extra Sharp Cheddar: 2 slices
- Provolone: 2 slices
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Substitutions
- Cheese → I used my favorite cheeses while making this recipe but you can use whatever your favorite cheeses are! If you swap out the gouda, cheddar or provolone make sure you use a soft cheese and if you swap out the parmigiano, swap it for a hard cheese.
- Sourdough Bread → Swap this out for whatever your favorite bread is for a grilled cheese recipe, or whatever you have on hand instead.
The Perfect Soup Pairings
It is soup season, and I am here for it! This grilled cheese recipe will go with most soups, but some of my favorite are this tomato bisque, French onion, crab bisque and tomato, brie and honey nut squash soup!
Grilled Cheese: Questions Answered
I always get this! They’re adorable, right?! They’re the Bistro Set from Anthropologie.
No! Pre-shredded cheeses have anti-caking agents in them so that the cheese doesn’t stick together. While this is great for some things, if you are melting the cheese it makes it grainy and it won’t be the same. So I know it is extra work but it is totally worth it in the end!
You probably have the temperature on the stove up too high. You want to go low and slow so the outside doesn’t get to crispy before the cheese inside has a chance to melt.
The Best Grilled Cheese Recipe
Equipment
- cheese grater
- non-stick pan
- spatula
Ingredients
- ⅔ cup smoked gouda , freshly grated, adjust the amount to preference
- 2 slices sourdough bread
- 1 tbsp butter, room temperature
- 2 tbsp parmigiano, freshly grated, adjust the amount to preference
- 2 slices cheddar, extra sharp
- 2 slices provolone
Instructions
- Preheat a nonstick pan on high for 2 minutes. Add in your grated gouda and spread it out so it is about the size of two pieces of bread. Let it bubble for 2 minutes or so.
- Lower heat to medium and add your bread on top. Give it a little shake so the cheese sticks to the bread and loosens from the pan. Cook for another 1-2 minutes, until the edges start looking really golden.
- While still in the pan, spread butter on the tops of the bread. Sprinkle the tops of the bread with parmigiano and flip over.
- Add your cheddar and provolone slices on top and cook another minute, parmigiano cheese side down.
- Fold one of the slices of bread over so it is on top of the other slice of bread and lower to medium low. Cook for 3-5 minutes per side, until fully everything is fully melted and fully golden. Enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Am grilled cheese lover! Looking forward to trying yours
Let me know what you think!