Grilled Triple Cheese Sandwich (on Whole Wheat Apple Bread)
MAKES
one mondo sandwich
TAKES
Prep time: 10 minutes
Cook time: 10 minutes
Total: 20 minutes
✻ ABOUT THIS RECIPE
Inspired by my favorite grilled cheese sandwich of my youth, which is made by Wheatfields Bakery in my hometown of Lawrence, Kansas. Back then, their menu described a grilled cheese with three thin slices of crusty bread, and a choice of three cheeses from a list of many options. This is the combination I picked back then - and it still holds up to my grown-up tastes: a perfect blend of salty, melty, and creamy. Made on my homemade Whole Wheat Apple Bread, it’s truly the best grilled cheese in my repertoire.
INGREDIENTS
three slices (⅓ inch / 8 mm thick) Whole Wheat Apple Bread
salted butter, at room temperature, as needed
25 g / 1 heaping tablespoon whole grain mustard (optional)
56 g / 2 ounces thinly sliced white cheddar cheese
28 g / 1 ounce thinly sliced provolone cheese
28 / 1 ounce fresh mozzarella cheese, torn roughly into small pieces
freshly cracked black pepper
Make This Recipe with Me:
METHOD
1. Lay out all three pieces of bread on a work surface. Spread two slices generously with salted butter on one side only. Place them butter-side down on your work surface. If using, spread the mustard on one side of the un-buttered slice in an even layer.
2. Arrange the white cheddar cheese in an even layer on the non buttered side of one of these slices. Place the piece of bread with mustard on top, placing the mustard side down touching the cheddar cheese.
3. Arrange the provolone in an even layer on top of this second slice of bread, and then sprinkle the mozzarella over in a fairly even layer. Season generously with fresh ground black pepper.
4. Place the final piece of bread on top, buttered side facing up.
5. Heat a large skillet, preferably cast iron over high heat for 1 minute, then reduce heat to medium low. If you have one, lightly grease a cast iron sandwich press/weight and have it nearby (if you don’t, you can use something else heavy, such as a smaller skillet - or skip it entirely).
6. When the pan is hot, place the sandwich into it, and immediately place the sandwich press onto it. Heat over low heat until the cheese begins to visibly melt and the bread is deeply golden brown and toasted, then remove the weight and gently flip the sandwich.
7. Weigh down the sandwich once more, and continue to heat over low heat until all of the cheese is melted and the second side is deeply golden brown.
8. Serve immediately.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
