the four-way grilled cheese sandwich

This past Sunday, Mr. M got to enjoy his first “five-way” grilled cheese sandwich while I looked on in jealousy (we try our best not to order the same thing when we eat out). In order to gain my own perspective, I decided to make my own version of the sandwich… but I kept out the swiss cheese and just decided to call it a “four-way” instead.

Ingredients:
* 1 slice of cheddar cheese, Monterey jack, & mozzerella
* 2 slices of sourdough bread
* Garlic & Herb compote butter
* grated Parmesan cheese

First, just slather the pieces of bread with the garlic & herb compote butter. Luckily, my market has all kinds of freshly made butters, but all you really need to do is smoosh some garlic & parsley into some butter, and you’re good to go!

Next, sprinkle on some Parmesan cheese onto the buttered slide of the bread and press down. Sprinkle off any excess cheese.

Place the bread, buttered side down, into a pan with the heat set at medium-high. Place your cheese slices (and sprinkles if you have them), on top of the bread. When the cheese begins to melt, check the bread to make sure it’s not burning. When the bread is browned well, flip one piece onto the other, and wait 1 minute for the cheese to melt some more.

…. then cut and enjoy!

I’ve got to say that this has definitely spoiled my simple grilled cheddar sandwiches for good… and I have a feeling I’ll keep the fridge stocked with 3 kinds of cheese on a more consistent basis from now on.

What’s your favorite grilled cheese combination??