Cheese Lover’s Fontina and Mozzarella Grilled Cheese Sandwich
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This is the cheesiest grilled cheese I’ve ever had. And the best.
If you like a little bread with your cheese, this is the sandwich for you.
Growing up, I ate more than my fair share of grilled cheese. They were made with one Kraft Single, a little Velveeta, or maybe if we were lucky, some colby.
But my thoughts are that if you’re going to eat a grilled cheese, don’t forget about the cheese. It’s the star of the show. Otherwise why bother and just have toasted bread with butter.
I used sliced fontina and grated mozzarella on a sliced French baguette. I love fontina for it’s supremely awesome melting powers. It melts so smoothly, evenly, and perfectly and I want to use it on everything. However, it’s about three times the price ounce for ounce of mozzarella so I use mozz when possible and save fontina for when it really counts and can shine.
The two cheeses melt together and form a giant, oozing, hot beautiful mess. Other cheeses that melt nicely and offer great flavor include brie, Havarti, smoked gouda, or pepper Jack.
The French baguette I used was fairly small and depending on your bread of choice, you may need more cheese than I did in order to achieve cheese lover’s status.
Make sure that every inch of bread is covered with sliced fontina and top with a loose pile about 1 to 2 inches high of grated mozzarella. Some will inevitably fall onto the bottom of the frying pan, but that’s okay. A little burnt cheese never hurt anyone.
I always cook my grilled cheese over medium heat and cover the pan. Low and slow. I’d rather take my time and get a golden brown sear than blacken it.
Covering the pan helps the cheese melt more swiftly so it melts completely before the sandwich becomes too dark on either side. Fontina and mozzarella melt very easily, but if you’re using say cheddar and American, covering is insurance to promote melting.
It’s warm, gooey comfort food at it’s finest.
Warm, white bread that stays fluffy and soft in the middle with lightly crisped edges, the slight saltiness from the cheese make it a total winner.
It would taste especially good after a late night out, for a lazy brunch, or dinner when you just can’t deal with anything more complicated.
April is national grilled cheese month and you owe it to yourself to make one.
It would definitely help with a case of the Mondays.
- 2 slices bread (I used a soft, small French baguette; use your favorite)
- 1 to 2 tablespoons butter, softened for generous spreading (I use unsalted butter)
- about 1 to 2 ounces sliced fontina cheese, or enough to cover every inch of bread
- about 1 to 2 ounces grated mozzarella cheese, enough to loosely pile 1 to 2 inches high
- Heat a large non-stick skillet over medium heat.
- Generously butter one side of 1 piece of bread and place it buttered side down in skillet.
- Quickly add the fontina, completely covering the surface of the bread with cheese.
- Generously sprinkle on the mozzarella, completely covering the fontina, so it’s loosely piled 1 to 2 inches high, mounded up and puffy. Some will inevitably fall off and it’s okay, but watch the fallen cheese while cooking so it doesn’t burn.
- Butter the other slice of bread on 1 side and place it on top the cheese, buttered side up.
- Cover the pan (helps to melt the cheese more quickly so either side doesn’t become too browned before cheese melts) and cook for 2 to 3 minutes, or as necessary, until bottom of bread is golden browned.
- When golden, flip sandwich over and cook covered for about 2 minutes, or as necessary, until second piece of bread is golden browned. If necessary, reduce heat to medium-low to ensure cheese melts fully before bread gets too dark. Top of sandwich may slide off a bit from all the cheese. Reposition as necessary or embrace the rustic look.
- Slice, if desired, and serve immediately. Sandwich is best warm and fresh.
Amount Per Serving: Calories: 837Total Fat: 56gSaturated Fat: 34gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 172mgSodium: 1438mgCarbohydrates: 47gFiber: 2gSugar: 7gProtein: 35g
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