Crispy parmesan grilled cheese
Crispy parmesan grilled cheese is a classic sandwich with a salty, lacy crust. Mayonnaise and parmesan coat the outside, so it browns evenly and crunches like a cracker. Grated cheddar and mozzarella melt all the way through. It takes 15 minutes and one pan.
- 15 minTotal time
- 2Servings
- 590kcal / serving
- 26 gProtein
The science: why this works
Why grated cheese melts better
Grated cheese has far more surface area than a slice, so heat reaches every bit of it quickly. It melts through before the bread has time to burn. A mix of cheddar for flavor and mozzarella for stretch gives the best pull.
Learn: Melt cheese gently →Why mayo browns so well
Mayonnaise is an emulsion of oil and egg yolk. The oil carries heat across the bread, and the egg proteins and sugars help it brown into a deep golden crust. The parmesan pressed into it fries into a crisp, savory layer.
Learn: How emulsions work →Why a lid and low heat work
Starting in a cold pan on medium-low heat lets the bread toast slowly while the inside warms. The lid traps steam and heat so the cheese melts before the crust darkens too far. High heat would burn the outside and leave the middle cold.
Learn: Preheat pans and ovens fully →Crispy parmesan grilled cheese
15 minutes · 2 servings · American · Sandwich
Ingredients
Makes 2 servings
- 4 slicesbread
- 80 gcheddar, grated
- 50 gmozzarella, grated
- 2 tbspmayonnaise
- 20 gparmesan, finely grated
- 1 tspdijon mustard
Method
Tips for the best result
- Grate the cheese yourself from a block, because pre-shredded cheese often melts less smoothly.
- Spread the mayonnaise thinly and all the way to the edges for an even crust.
- Rest the sandwich for one minute before cutting so the cheese does not run out.
Swaps
- Swap the cheddar for gruyere to get a nuttier, more savory melt.
- Swap the mozzarella for provolone for a slightly sharper stretch.
- Swap the dijon mustard for a thin layer of hot honey for a sweet and spicy bite.
Storing and reheating
Grilled cheese is best eaten right away. Leftovers keep in the fridge for up to 3 days in an airtight container. Reheat in a dry pan over medium-low heat or in a 350°F (175°C) oven until hot and crisp again.
Crispy parmesan grilled cheese: questions
Why put mayonnaise on the outside of grilled cheese?
Mayonnaise browns more evenly than butter because its oil and egg help form a golden crust. It also spreads thinly straight from the fridge. The result is a crisper sandwich that is less likely to scorch.
What is the best cheese for grilled cheese?
A mix of a flavorful melting cheese like cheddar and a stretchy one like mozzarella works best. Cheddar brings the taste and mozzarella brings the pull. Grating both helps them melt fast and evenly.
How do you keep grilled cheese from burning?
Cook it over medium-low heat and use a lid so the cheese melts before the bread over-browns. Starting in a cold pan also helps. If the bread darkens too quickly, lower the heat.
