Serves 1
15 min
SuperFrico Grilled Cheese Sandwich
Recipe GLPR7eeb58454c4836
A gourmet twist on the classic grilled cheese, featuring crispy provolone and fresh tomato between buttered bread, crowned with a golden, lacy Parmigiano-Reggiano crust. The frico—a shattered cheese crisp—adheres to the sandwich for a textural contrast that elevates this simple sandwich into something special.
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Ingredients
2 slices bread
1 tablespoon butter
2 slices provolone cheese
2 slices tomato
1/4 cup grated Parmigiano-Reggiano cheese
Directions
Heat a nonstick skillet over medium heat. Add the butter and let it melt completely. Once melted, lightly brush both bread slices with the melted butter. Layer one bread slice with the provolone cheese, then arrange the tomato slices on top, and finally place the second bread slice on top. Cook in the skillet until the bottom is golden brown, about 2–3 minutes. Flip the sandwich carefully and cook the other side until golden brown, about 2–3 minutes more.
Remove the sandwich from the skillet and set aside on a plate. Reduce heat to medium. If the pan appears dry, add a small amount of additional butter and let it melt.
Sprinkle the grated Parmigiano-Reggiano cheese directly into the hot skillet, forming a shape roughly the same size and shape as your sandwich.
Watch the cheese carefully as it melts. You will see the fat render out and the cheese begin to brown and develop crispy, golden edges. As soon as the cheese begins to brown lightly and form a cohesive, crispy layer—do not let it burn—carefully place the grilled cheese sandwich on top of the frico. Press down firmly with a large spatula to bond the crispy cheese layer to the bread.
Cook for one more minute, allowing the frico to set and weld to the sandwich. Transfer the sandwich to a plate and serve immediately while the frico is still crackling and warm.
