Inside Out Grilled Cheese
This unique take on an old classic puts a crisp layer of cheese on the outside of the sandwich, pleasantly contrasting the familiar gooey center. Lakin says about this sandwich: “[It’s] kind of like when you make a grilled cheese, and a little bit of cheese leaks out and gets all crusty, but we do it on the entire outside of the sandwich. Surprisingly easy to make at home!”
Butter a pan or griddle, and heat over medium-high heat. Place both slices of bread on the griddle. On one slice of bread, add a slice of American topped by a slice of Swiss cheese. On the other slice add one slice of Swiss and a slice of American cheese (the cheese should alternate when the sandwich is put together). Allow bread to toast until nicely browned.
Remove from the griddle once a nice brown color is achieved, and press the cheeses together to make a sandwich.
Add more butter as needed to the griddle and lay out half of the shredded Parmesan in the size and shape of the bread slice. Place sandwich on top of the melting Parmesan, and allow cheese to crisp and stick to the sandwich. Repeat on the other side by placing the remaining Parmesan cheese on the buttered surface, and flip sandwich onto the pile of Parmesan.
Remove the sandwich from the heat once both sides have been coated in Parmesan, and rest for 3 minutes before cutting in half.
Recipe by Eddie Lakin, chef/partner of Edzo's Burger Shop
Photography by Andrew Purcell
Styling by Carrie Purcell