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Three-Cheese Grilled Cheese

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

Ingredients

  • 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

Directions

  • 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. If the cheese isn’t melted yet, flip the sandwich again and cook, covered, for 2 minutes more.
  • 3. Transfer the sandwiches to plates (or to waiting hands) and repeat with the remaining butter and sandwiches.
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