Grilled cheese is the creme de la creme of all American comfort foods. Gooey melted cheese warms you from the inside out while golden-brown buttered bread is there to keep you company. The best part is how easy they are to make. You don’t have to be an expert chef to fry one up; anybody can do it! There really is no wonder why everyone loves a good grilled cheese. I mean, it’s bread and cheese together in one happy marriage. This sandwich is simple, classic, and comforting.
If you’re anything like me, your childhood is dotted with memories of mom or dad whipping up one of these cheesy babies at lunchtime. Chances are, your sandwich was as reliable as mine, consisting of that soft white bread your family used for everything, a slap of butter on each slice, and classic American cheese sandwiched in between. Sometimes, there would be a pickle or chips to round out the meal. And, on chillier days, you might receive a warm bowl of soup for dipping purposes. Such a simple sandwich it was, but so good!
I don’t know about you, but my love for grilled cheese sandwiches hasn’t dwindled in the slightest since I’ve grown up. I’m still guilty of ordering one every time I go to a Friendly’s or craving one when I’m having a bad day. The only difference now that I’m older is that I’ve been exposed to new things. All kinds of grilled cheese-related doors have opened. For example, I know there are more kinds of cheeses that you can stuff in a sandwich besides American. And I also know that if you use some good quality bread then you can really take this classic to a whole different level.
The Quadruple Grilled Cheese is a love child of mine. I wanted to pick a symphony of cheeses to work together harmoniously, as well as some soft, but sturdy bread to hold up to all that. This is the sandwich that resulted:
- I selected Sharp Cheddar cheese for it’s, well, sharp flavor, Fontina for it’s softness and super awesome meltability (yeah, it’s a word), and Montery Jack for it’s mildness that would hold everyone together (and it’s not half bad as far as meltability goes either).
- You’re wondering where the fourth cheese comes in to play. After all, this is a QUADRUPLE grilled cheese. Well keep your pants on; I’m getting there. You see, this last cheese is a bit of a secret. He’s got a quiet cameo role in this cheese-filled blockbuster. We’re going to take grated Parmesan cheese and sprinkle it on the outside of the buttered bread slices so you get a beautiful golden brown crust and a little salty kick in every bite.
- For the bread, I selected a Neo Tuscan loaf from my grocery store’s bakery. It’s sturdy and crusty on the outside but nice and soft on the inside with a very mild flavor. This is ideal. You don’t want a dried out crusty bread for this sandwich or you’ll be choking on it with every bite. You also don’t want something with an intense flavor that’s going to compete with the flavor of the cheese. This is a kicked-up version of the classic, so we don’t want to go too crazy here!
Cheese lovers, this is a sandwich for you. Your tummy will be so grateful to you when you eat this. It may be far from low-calorie, but it just makes you feel so darn good. And sometimes, that’s all that counts.
A few tips before you get cooking:
- Buy good quality bread. That stuff in the plastic wrapping by the bagels and english muffins in your supermarket just isn’t going to cut it. Good quality bread makes all the difference here. You can either purchase it at your local bakery or pick up a fresh loaf from your grocery store’s bakery.
- Try to buy the bread the day you’re going to make the sandwiches. That way, it’s as fresh as possible. If there’s no way you can do that, then make sure to wrap the bread tightly with cling wrap then seal in an air tight plastic bag until you’re ready to use it.
- Fontina cheese can be found in your grocery store’s specialty cheese section.
- Be generous with the cheese and butter.
- Assemble all the sandwiches before you start cooking one. That way, you can focus you’re attention on grilling them to perfection.
- As I instructed in the recipe below, you should have a warm oven ready so you can keep the finished sandwiches warm while you finish cooking the others.
- This sandwich is just BEGGING to be dipped in some tomato soup. Just sayin’…
- If you’re not one of those soup-in-the-summer people, than check back tomorrow for the perfect grilled summer vegetables to serve along side instead!
Quadruple Grilled Cheese
Recipe by Colleen Bierstine
Makes 3 sandwiches
- 1 ½ cups Sharp Cheddar cheese, shredded
- 1 ½ cups Fontina cheese, shredded
- 1 ½ cups Montery Jack cheese, shredded
- ½ cup grated Parmesan cheese
- 1 loaf soft, fresh bread (such as Neo Tuscan or Italian)
- Butter spread (such as Country Crock)
1) Preheat the oven to 200 degrees. Line a baking sheet with aluminum foil. Spray with nonstick cooking spray and set aside.
2) If using a Panini press, preheat the press. If using a stovetop griddle or frying pan, place pan on stove and bring to medium heat.
3) Meanwhile, cut the bread into 6 slices about ¾ of an inch thick. Spread butter on one side of each slice of bread. Sprinkle the buttered sides with Parmesan cheese.
4) On a cutting board or baking sheet, lay 3 slices of bread buttered side down. Sprinkle a handful of each cheese (except for the parmesan) on all three bread slices. Top with remaining three bread slices, buttered side up.
5) For Panini press: cook sandwiches one at a time on low heat until the cheese begins to melt. Then, turn the heat up to high and cook until bread is golden brown. When a sandwich is done, place it on the prepared baking sheet and keep warm in the oven while the other sandwiches are cooking. For griddle/stovetop: cook sandwiches one or two at a time (depending on the size of your pan/griddle) on medium heat. When the bottom of the bread begins to brown, carefully flip the sandwich. When both sides are golden brown and cheese is melted, transfer the sandwich to the prepared baking sheet and keep warm in the oven while the other sandwiches cook.
6) Slice ‘em up and serve ‘em up!
Melted to perfection.
Give these babies a try, and you’ll be in grilled cheese heaven. It’s melty, warm, crusty, cheesy and just plain good. This recipe might give Mom’s tried and true sandwich a run for it’s money.