A hearty grilled cheese, oozing with three types of creamy cheese.
things you'll need.
8 slices America-style sandwich bread
4 ounces Fontina (grated)
1 pound fresh Mozzarella di Bufala (cut into four 3-by-4 inch squares)
4 Eggs plus 3 Yolks
1 cup Whole Milk
1 teaspoon chopped fresh Thyme Leaves
1/4 cup Pecorino (grated)
1 teaspoon Kosher Salt
2 tablespoons Extra Virgin Olive Oil
Long Stirring Spoon
Liquid Measuring Cup
Measuring Cup (set)
step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 8 slices America-style sandwich bread, crusts removed 4 ounces Fontina (grated) 1 pound fresh Mozzarella di Bufala (cut into four 3-by-4 inch squares)
instructions Top each of the slices of bread with an ounce of fontina and a piece of mozzarella. Cover with the 4 remaining slices of bread to form sandwiches.
ingredients 4 Eggs plus 3 Yolks 1 cup Whole Milk 1 teaspoon chopped fresh Thyme Leaves 1/4 cup Pecorino (grated) 1 teaspoon Kosher Salt
instructions In a wide, shallow bowl, whisk the eggs and the yolks together. Add the milk, thyme, pecorino and salt, and mix until well blended. Dip the sandwiches into the egg mixture one by one to coat, and set aside.
ingredients 2 tablespoons Extra Virgin Olive Oil
instructions In a 12- to 14-inch nonstick sauté pan, heat 1 tablespoon of the olive oil until smoking.
instructions Place 2 sandwiches in the pan and cook slowly until golden brown on the first side, about 2 minutes. Flip each sandwich and cook on the other side for 2 more minutes.
instructions Remove sandwiches and set aside in a warm oven. Repeat the process with the remaining sandwiches. Serve immediately.