Parmesan Crusted Grilled Cheese Recipes

CHEESE-CRUSTED GRILLED CHEESE

Steps:

• In a 10-inch nonstick skillet over mediun-low heat, melt the butter.
• Meanwhile, lightly beat the egg in a small bowl. Scatter the Parmesan on a plate.
• Place all 4 slices bread on your work surface. Lightly brush the top of each slice with the egg and then press each eggy side of the bread into the Parmesan.
• Place 2 slices of bread in the skillet, eggy cheesy side down. Cook until the cheese begins to brown. Then sprinkle the melting cheese on the bread slices in the skillet, divvying the cheese up evenly among the bread. Top with the remaining bread, eggy-cheese side up.
• Continue to cook, flipping each sandwich as necessary to keep it from overbrowning, until the cheese on the outside is crisp and melted and the cheese on the inside is gooey and melted, 2 to 3 minutes. Devour immediately. Originally published April 18, 2018.

PARMESAN CRUSTED GRILLED CHEESE

Steps:

• Fill bread slices with Singles.
• Spread outside of sandwich with butter. Sprinkle 1 tsp. Parmesan over each side of sandwich; press gently into sandwich to secure.
• Cook in skillet on medium heat 3 min. on each side or until Singles are melted and sandwich is golden brown on both sides.

PARMESAN-CRUSTED GRILLED CHEESE

Steps:

• With a rasp grater, finely grate Parmesan onto a plate (you should have 1 cup). Brush one side of bread slices with oil and press into Parmesan, coating completely. Place bread, cheese side down, on a work surface. Spread half the slices with mustard and the other half with jam. Assemble sandwiches with bread, fontina, and arugula. In batches, in a nonstick skillet, cook sandwiches over medium until bread is crisp and golden and fontina is melted, 2 to 3 minutes per side.

PARMESAN-CRUSTED GRILLED CHEESE

Steps:

• For the mac and cheese: In a pot of boiling salted water, cook the pasta until al dente; drain. Set an extra-large skillet, or a large heavy saucepan, over medium-low heat and cook the bacon until crispy and the fat renders out, 10 to 12 minutes. Set the bacon aside, reserving the fat to build your sauce. At this point you should have about 1/4 cup of reserved fat. If needed, add some olive oil or butter to make sure you have a 1/4 cup of fat in the pan.
• Add the flour and cook, whisking constantly, until the paste bubbles a bit, about 2 minutes (make sure it doesn't brown). Continuing to whisk, add 3 cups of the hot milk and cook until the sauce thickens, about 5 minutes. Season with salt and pepper. Bring the sauce to a boil, reduce the heat to low and cook for 2 to 3 more minutes. Stir in the dry mustard, and then gradually add the Cheddar and Muenster cheeses, stirring constantly until all of the cheese has melted into the sauce. Stir in the hot sauce and the remaining 1 cup milk. Add the cooked pasta to the sauce and stir to coat. Stir in the crispy bacon and season with salt and pepper. You'll need 2 cups of mac and cheese for the sandwiches.
• For the grilled cheese: Top all 8 slices of bread with a slice of American cheese. This will act as your glue. Spoon 1/2 cup of the mac and cheese onto four of the slices, sprinkle with some basil, and then add a dollop of the spicy peppers. Top with 1 or 2 tomato slices, and cover with a second slice of bread.
• In a large nonstick skillet set over medium heat, spread 1/3 cup of the grated Parmesan in an even circle roughly the same size as your bread. Let the Parmesan begin to melt and brown, 2 to 3 minutes. As soon as it gets golden brown, set a sandwich on top of the Parmesan. Cook for 2 minutes more. The Parmesan will adhere to the bread and create a nice crispy crust. Remove the sandwich from the skillet and repeat the same process for the other side of the sandwich. Depending on the size of your pan, you may be able to do two sandwiches at a time. If needed, keep finished sandwiches warm in a 200 degree F oven while the others are cooking.

PARMESAN-CRUSTED GRILLED CHEESE SANDWICH

Steps:

• Spread out bread slices and spread each with about 1 T butter.
• Sprinkle parmesan cheese on each slice and press firmly into bread.
• Melt 1/2 stick butter and pour half into large skillet preheated on medium-high.
• Place 4 of the bread slices in skillet, parmesan-crusted side down.
• Arrange 1 slice each of the 3 cheeses on each bread slice and grill undisturbed about 7 minutes. Cheese slices should begin to soften.
• Flip sandwich slices and grill briefly on other side, then set aside.
• Wipe skillet, add remaining melted butter and repeat with remaining bread with cheeses.
• Assemble sandwiches and let sit 3-5 minutes before serving.

GRILLED GARLIC PARMESAN CRUSTED SCALLOPS

Steps:

• Mix bread crumbs, Parmesan cheese, parsley, garlic salt, and black pepper together in a bowl.
• Pour olive oil into a shallow bowl.
• Rinse scallops under cold water, then dip into the olive oil.
• Press scallops into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded scallops onto a plate while breading the rest.
• Place the scallops in the refrigerator to allow the breading to set, 20 to 30 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Brush the scallops lightly with more olive oil.
• Grill on the preheated grill until golden brown on both sides, about 5 minutes.