Author Tasia Malakasis refers to this stack of ooey, gooey, insane richness as a Three-Cheese Grilled Cheese—with a Little Soul. We’re not arguing.–Renee Schettler Rossi
LC Comme a Croque Monsieur Note
This confluence of three cheeses has an effect that’s pleasantly reminiscent of a Croque Monsieur, that French icon of lunchtime loveliness. There’s an essential difference, however. The classic entails a somewhat time-consuming white sauce, while this rendition requires no such fuss. It does, however, all but require a glass of something lovely and red as accompaniment. We’re thinking something along the lines of a Côtes du Rhône, although feel free to pour whatever you wish, so long as you let us know what you chose.
Three-Cheese Grilled Cheese Recipe
- Quick Glance
- 10 M
- 25 M
- Serves 4
- 8 slices baguette, cut on the diagonal (each about 1/3 inch thick and 3 inches from end to end)
- 1 cup packed, shredded whole-milk mozzarella
- 4 teaspoons fresh thyme, minced (optional)
- 8 tablespoons freshly grated Parmesan
- 4 tablespoons crumbled goat cheese
- 4 thin slices smoked ham
- 4 tablespoons (2 ounces) butter
- 1. Arrange 4 slices bread on a work surface. Top each with 1/4 cup mozzarella, 1 teaspoon thyme (if using), 2 tablespoons Parmesan, 1 tablespoon goat cheese, and 1 ham slice. Top each with another bread slice.
- 2. Melt 1 tablespoon butter in a large skillet over medium-low heat. Add 2 sandwiches to the skillet. Cover the pan and cook until the bread is golden and the cheeses have melted, about 2 minutes. Add 1 tablespoon butter to the skillet. Flip the sandwiches and cook, uncovered, until the second side of the bread is golden, about 2 minutes longer.
- 3. Transfer the sandwiches to plates (or to waiting hands) and repeat with the remaining butter and sandwiches.
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Testers ChoiceTesters Choice
Nov 28, 2012
This is a splendidly grown-up version of grilled cheese. The goat cheese adds a nice tang and the thyme gives the sandwich a little earthiness. The baguettes at my local store are a little on the large size, so I was able to have enough slices for 6 sandwiches plus 2 ends for something else. I’d asked my butcher to shave the ham to get it as thin as possible for the sandwiches, and grating the Parmesan and Mozzarella helped them to melt much more quickly than usual. Even though I’m not a fan of goat cheese I’d do this recipe again. This made for a nice, light Sunday supper with a green salad. (One of my diners can’t tolerate goat cheese so I substituted a little Boursin on 1 sandwich and it was almost as good as those made with goat cheese.)
Nov 28, 2012
We enjoy grilled cheese sandwiches in many forms and this one with a little soul was very good as well. Since it was only hubby and I for supper, I made 2 sandwiches, but this recipe is easy to adapt for 4 or 6 or however many sandwiches you need. This was a perfect, easy work-night supper that warms your soul on a cold night. We enjoyed ours with some tomato soup. I’d never grilled a cheese sandwich with a lid on the pan, but it worked well to help the mound of cheese melt. The addition of ham helps bump the sandwich up a notch.
Nov 28, 2012
A very easy recipe that took almost no time to prepare and was simply delicious. The baguette was perfect for making exactly 6 sandwiches. I added a bit more of each ingredient, and I’d absolutely advise you to use the thyme, as in my opinion it’s what brought this grilled cheese to a different level. The end result was nice and gooey yet not overpowering. Will keep this recipe for nights when we don’t have much time to cook.
Three-Cheese Grilled Cheese Recipe © 2012 Tasia Malakasis. Photo © 2012 Stephanie Schamban. All rights reserved.