Garlic and herb loaded grilled cheese sandwich – four different cheeses, irresistible garlic and thyme aroma, and the perfect golden, cheesy crust make this the ultimate, grilled cheese lover’s dream sandwich.
A quick post today for a quick meal that’s guaranteed to make everyone’s happy. I mean who doesn’t like a golden, crusty, grilled cheese sandwich, crunchy on the outside, and exploding with melted cheese goodness when you bite into it? And this isn’t your everyday grilled cheese either – it’s loaded with 4 different cheeses, and flavored with garlic and thyme. It’s oozing with delicious, mouth-watering flavors. Seriously, you can invite guests over this sandwich, it’s that special!
So the idea was born from a Ina Garten show I watched, but the actual recipe comes from the Michelin star owner, chef April Bloomfield. I pretty much followed the recipe, except I added thyme to the cheese mix, and I used whatever cheeses I had on hand – goat, Manchego, and Havarti. The point is to use any combination of 2 semi-soft melting cheeses like Manchego, Mozarella, Fontina, Havarti, Monterey Jack, or others, as well as a creamy cheese like goat cheese.
The Parmesan cheese, used on the crust, however, is a must! You need to get the finely ground variety, so that it easily sticks to the buttered bread surface. This is what creates this perfect cheesy, crunchy, golden crust. Also a must – the garlic! The thyme is optional but I think it enhanced the cheesy-garlicky flavors and infuses the sandwich with a pleasant, herbal aroma.
Speaking of crust, it’s really important to use the proper bread too – I like Pugliese, but Ciabatta (if not overly porous) works too – they are both rustic Italian loaves, with a chewy, soft texture, and a lovely crust, which makes them ideal for sandwiches. Just make sure you cut thin slices to ensure the interior melts at the same time the crust forms on the outside.
This sandwich really hits the spot when you’re craving comfort food. Serve it with a green salad, and a glass of wine, and you’ve got a quick dinner on the table, that everyone will love.
Another cheese-packed, baked sandwich you can make for breakfast or brunch is this Triple-cheese stuffed French toast.
Garlic and herb loaded grilled cheese sandwich - four different cheeses, irresistible garlic and thyme aroma, and the perfect golden, cheesy crust make this the ultimate, grilled cheese lover's dream sandwich.
- 1 oz soft goat cheese
- 1.5 oz Manchego cheese, shredded
- 1.5 oz Fontina cheese, shredded (I've used Havarti or Mozzarella)
- 2 garlic cloves, pressed
- 1 tsp thyme leaves, chopped
- 3-4 Tbs Parmesan cheese (finely ground)
- 4 slices of rustic Italian bread (Pugliese, or Ciabatta)
- 2 Tbs butter
Preheat your oven to 400 °F.
Butter one side of each bread slice (the top and bottom sides of the sandwich).
Mix the goat cheese, Manchego and Fontina cheeses, together with the pressed garlic, and thyme, until well combined.
Divide the cheese mixture equally between the two sandwiches.
Spread the Parmesan cheese on a flat surface, and press each buttered side of the sandwiches into the Parmesan cheese until it's covered with cheese crumbs all over.
Place the sandwiches on an oven-safe pan, and into the hot oven. Cook for 6-7 minutes, until the cheeses have melted, and the top and bottom are nicely browned and crispy.
Depending on how big your slices of bread are, you might need to increase the amount of cheese. I used Trader Joe's Pugliese bread slices which aren't very big.