Sourdough Grilled Cheese With Crispy Parmesan Edges
Grated cheddar between sourdough slices, cooked on a bed of parmesan that fuses to the outside and lifts off as a lace crust.
- Prep
- 5 min
- Cook
- 12 min
- Total
- 17 min
- Serves
- 2
Ingredients
Makes 2 sandwiches.
- ThinSlim 4 slices ThinSlim Foods Zero Net Carb Bread Sourdough
- 4 oz sharp cheddar, grated on the large holes of a box grater
- 1/2 cup finely grated parmesan
- 2 tablespoons salted butter, soft
- 1/4 teaspoon black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
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Method
- Butter one side of each slice right out to the edge. Set them butter side down on a board.
- Divide the cheddar between two of the slices and add the pepper. Close the sandwiches so the buttered faces are on the outside.
- Heat a nonstick or cast iron skillet over medium low for two minutes. It should not smoke.
- Cook the sandwiches four to five minutes, until the underside is even gold and cheese has started to run at the edge.
- Flip them. Scatter half the parmesan in a thin even layer beside each sandwich, then slide each sandwich onto its patch of parmesan.
- Cook two to three minutes more. The parmesan stops bubbling, sets, and comes up as one sheet when you work a thin spatula under it.
- Move to a board parmesan side up. Wait one minute before cutting, or the cheese pulls out with the knife.
Tips
Run the pan cooler than you would for wheat bread. ThinSlim sourdough slices are dense and thin, and they take color fast. On medium high the outside is dark before the cheddar in the middle has moved. If you end up with a brown sandwich full of loose shreds, the pan was too hot, not the cheese too cold.
Grate the cheddar, do not slice it. A dense slice conducts heat to the interior slowly, so sliced cheese is still in slabs when the crust is done. Grated cheese melts inside the window the crust gives you.
Go straight from the fridge or freezer to the pan. These slices hold their shape better cold and do not need thawing. Keep the fill to about 2 oz of cheese per sandwich, because the slices are smaller than a bakery loaf and anything more runs out the sides and burns in the parmesan.
Grate the cheddar, do not slice it. A dense slice conducts heat to the interior slowly, so sliced cheese is still in slabs when the crust is done. Grated cheese melts inside the window the crust gives you.
Go straight from the fridge or freezer to the pan. These slices hold their shape better cold and do not need thawing. Keep the fill to about 2 oz of cheese per sandwich, because the slices are smaller than a bakery loaf and anything more runs out the sides and burns in the parmesan.