Inside-Out Grilled Cheese

Inside-Out Grilled Cheese
Staff Writer
Inside-Out Grilled Cheese
Emma Laperruque

Inside-Out Grilled Cheese

The spring 2013 issue of Culture Magazine: The Word on Cheese has one seriously confused-looking grilled cheese on its cover. What happened? Grilled cheese may be one of the world's simplest sandwiches, and the food stylist put the cheese in the wrong place — on the outside of the bread.

Of course, I kid. The feature recipe, for the "Inside-Out Grilled Cheese" from Edzo’s Burger Shop in Chicago, could barely be more brilliant. Grilled cheese: with twice the cheese.

That said, I found the suggestion to use American cheese a bit, well, insulting — call me a cheese snob — and accordingly created my own rendition. The inside: slivers of green tomato sandwiched between slices of white Cheddar. And the outside: a generous smear of butter, plus an even more generous sprinkling of grated Gruyère. The extra cheese turns into a delightfully crispy crust, much like an Italian frico

Click here to see 12 Jazzed-Up Grilled Cheese Sandwich Recipes for Grown-Ups (and Kids, Too).

4
Servings
258
Calories Per Serving
Deliver Ingredients

Ingredients

  • 8 slices whole-wheat bread
  • 16 slices white Cheddar
  • 8 thin slices green tomato, drained briefly on a paper towel
  • 1/4 Cup butter, softened
  • 1 Cup grated Gruyère

Directions

Lay out 2 pieces of bread. To 1 piece, add 2 Cheddar slices, topped by 2 tomato slices, topped by 2 more Cheddar slices. (Putting the tomatoes between the cheese will help avoid any sogginess.) Close the sandwich and generously butter both sides. Sprinkle 1/8 cup of the Gruyère on the top piece of bread and press down lightly. Repeat the process to create 3 more sandwiches. 

Heat a (preferably nonstick) sauté pan over medium-high heat. Gruyère side down, add as many sandwiches as will fit in the pan — working in batches, since you don't want to crowd them! Add another 1/8 cup of the Gruyère to the top of each sandwich and press down.

When the bottom side is crispy and browned, give the pan a good shake, and flip each sandwich with a bit of confidence. Continue to cook until the inside is melty. Repeat with the remaining sandwiches. Slice each in half and serve immediately.

Nutritional Facts

Total Fat
6g
9%
Sugar
7g
8%
Saturated Fat
1g
4%
Cholesterol
5mg
2%
Carbohydrate, by difference
43g
33%
Protein
8g
17%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
96mg
10%
Choline, total
7mg
2%
Fiber, total dietary
3g
12%
Folate, total
54µg
14%
Iron, Fe
3mg
17%
Magnesium, Mg
22mg
7%
Niacin
4mg
29%
Phosphorus, P
83mg
12%
Selenium, Se
13µg
24%
Sodium, Na
417mg
28%
Thiamin
1mg
91%
Water
4g
0%
Zinc, Zn
1mg
13%

Grilled Cheese Shopping Tip

If a piece of cheese smells strongly of ammonia, don't buy it. This is typically a sign of spoilage.

Grilled Cheese Cooking Tip

Allow cheese to come to room temperature before serving. This will accentuate the flavors and aromas.