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. 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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