When it comes to grilled cheese, it’s go big or go home! Am I right? I’m pretty sure the song “This Is It!” by Kenny Loggins would have been written about this Grilled Cheese Italiano had he known about it back in 1979…
This. Is. It.
Dom and I are always messin’ with creating the perfect grilled cheese. All butter… butter and mayo… soft white bread… cheddar and American…etc. etc. etc….
Welp, if you haven’t guessed already – our days of searching for the perfect grilled cheese sandwich are over.
As a result of a gorgeous dinner at my favorite Italian restaurant Saturday night, the inspiration for this grilled cheese was born. Like many Italian restaurants worth their weight in gold – Rosalie’s Cucina serves fresh Italian bread with a dipping sauce made of fruity olive oil and a cheesy garlic-herb mixture that folks can enjoy while sipping their first glass of Chianti and perusing the menu.
Dingdingdingding.
Who would have thought that the combination of equal parts minced fresh garlic, red pepper flakes, shredded Parmesan and oregano…a mixture we’ve been eating and loving for years…would be the perfect accompaniment to grilled Italian bread smothered in shredded mozzarella and fontina cheese? Of course it’s perfect! Why wouldn’t it be? How did we not think of this sooner?
So yes – glory day, right? Not so fast! We’ve got the melty tasty insides covered but what about the crunch. I mean really – what’s more important than the crunch of the bread? Without that – you could coddle surf-n-turf between your bread and it wouldn’t matter.
We’ve got you covered.
Are you ready? Are you sitting?
Part butter – part duck fat. Yeppppp!
We started by spreading equal parts butter and duck fat on one side of each slice of bread then dropped the buttered side into a screaming hot cast iron pan and let the bread sizzle until golden brown and crunchy.
Once the bread is golden brown and crunchy (and not until then) top with your shredded cheese and herbs then throw under the broiler set to high until everything’s melted. I learned this little trick from Bon Appétit. They introduced me to the technique of browning the bread on the stove top first then melting the cheese in the oven second. Why is this important? Have you ever noticed that the bread tends to brown before the cheese even begins to melt? This way, bread is browned to your liking and cheese gets perfectly melted and the sandwich is warm right out of the oven. Per-fec-tion.
Once your cheese is all melty and perfect…carefully remove the pan from the oven.
Take pictures.
Send said pictures to friends and family… They’ll thank you and probably be at your door faster than you can say Grilled Cheese Italiano.
Close up your sammie.
And call it the best grilled cheese you’ve ever had.
I know I’ve used that description before, but my friends, you gotta trust me on this one.
So happy that National Grilled Cheese Day finally got here….
It’s hard to wait an entire year for this perfect holiday!
Buon Appetito!
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Grilled Cheese Italiano
- Category: Comfort Food
Ingredients
- 1 – 2 tsp. minced garlic
- 1 – 2 tsp. red pepper flakes
- 1 – 2 tsp. dried oregano
- 1 – 2 tsp. grated Parmesan
- 1 Tbsp. soft butter, divided
- 1 Tbsp. D’Artagnan duck fat, divided
- 2 slices crusty Italian bread
- 1/3 cup shredded mozzarella
- 1/3 cup shredded fontina
Instructions
- Set broiler to High.
- Combine minced garlic, red pepper flakes, oregano and Parmesan in a small bowl. Set aside.
- Place cast iron or heavy bottomed skillet on stove top over medium high heat.
- Butter one side of each slice of bread with 1/2 Tbsp. butter and 1/2 Tbsp. duck fat.
- Place buttered side down in the pan and let cook for about 3 minutes until bread gets golden and crunchy.
- Remove from heat and top one slice with the mozzarella, the other slice with fontina then sprinkle the herb mixture over top.
- Place under broiler for about 1 minute until cheese melts.
- Remove from the oven.
- Close to make a sandwich.
- Serve immediately.
CIAO!
#nationalgrilledcheeseday
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[…] here’s the thing – I’m thinking that my Italian herb mixture, as seen in my Grilled Cheese Italiano, needs to be as prevalent in my dishes as sliced avocados are on […]
The minute I read the words duck fat, I knew that you were definitely right, it cannot get better than this!
It really can’t! I’ve had plenty a grilled cheese in my life and this, by far, is my favorite!! 🙂
OMG! Can grilled cheese look more amazing!? This sandwich looks heavenly. Love your recipe!
It has the perfect crunch!! Thanks, my friend! I hope you try it!
Annie, I have a little confession (just between you and me, ok?) – I’ve never made grilled cheese. But even though I might be not the best person to judge, but this cheese looks the perfection to me. I love this simple but elegant combo going on here!
I promise your secret’s safe with me! But – WHATTTTT? Oh boy – it’s time, Ben! And I think this is the perfect sandwich to begin your journey with… 🙂
Go big or go home for sure! Annie, this is the most insanely delicious grilled cheese I’ve ever seen! There is some serious food porn going on in shots and now all I can think about is your grilled cheese Italiano.. When are they going to invent a way to reach through the screen and grab what’s on the other end?!
I agree! It’s got to be just a matter of time before we can do that…I mean, did you see on the world news the other night the spaceship that fits in the palm of your hand?! Come on – certainly this can be done! Thanks, friend!!
Oh. My. Gah. Okay… so, Annie, I just want ya to know that I saw the first photo in this post and just yelped out loud. Yep, that’s what your food + food photography do to me. Don’t mind me, I’ll just be a puddle of saliva on the floor here…
Kenny Loggins would be proud. Of you. Not me. 😉
Please just go ahead and make every day National Grilled Cheese Day. That way, we can eat this perfectly crispy, perfectly cheesy, incredible sandwich everyday.
Yum. This. Is. Totally. It! 😉
Thanks for sharing another great one, Annie. Hope you have a wonderful weekend. Pinning!
Hahaha! You crack me up, friend! Why, thank you!! Grilled Cheese, anyway you slice it is the best! But i am with you…I could handle this holiday every day, right around lunch time! 🙂
Annie this looks to die for, I mean seriously please please come over and make these for me!! I can eat these every single day!!
I would love to, Ami! I’ll be right there! 🙂
Oh, whoa! I would never be able to wait an entire year for this sandwich and had no idea that I was missing National Grilled Cheese Day! There should be more that one of these a year. I’m just sayin’…..
I like the way you think, Rachelle!
You crack me up. I love your sense of humor! I never knew the trick about browning the bread on the stove first, then adding the cheese and putting it in the oven. I love learning something new to elevate my cooking. Thank you for sharing that, and I can only imagine how good this sandwich tastes with the duck fat!
Hahahahah! Thank you, my friend! 🙂 When I saw that technique I knew I had to try it! It’s brilliant and I’m wondering why we all haven’t thought of it??!! Have a great afternoon! Hope you’re feeling better! 🙂
This seriously looks like the perfect grilled cheese sandwich Annie! SO good! Gorgeous pictures! Now I need to make one of these!
You can’t beat a good crunch! Thanks, Mira!!
Wow, seriously amazing cheesy goodness. We are on the same wave length, I just bought a fresh loaf of bread with the intention of making grilled cheese but your version is so much better than what I had in mind, I so have to try this! Wonderful photos, I can actually taste the buttery/duck fat crunch of the bread. Take care!
Thanks, Stacey! I hope you have the chance to give it a try! It’s by far the best one I’ve ever made – but I bet your version would be delicious, as well! 🙂
I added fresh basil, rosemary, and slices of porcini mushrooms. Your recipe is a winner indeed! Thank you for sharing.
Yum – you cranked up the Italian influence….love it!! Thanks for stopping by! 🙂