I’m introducing you to massive cheese overload.
Cheese insanity, if you will.
All the cheesus.
Okay now that it’s out of my system.
A few weeks ago, I taught a little grilled cheese class. I hesitate to call it a “class” considering I really just stood in the front of the room and awkwardly made a grilled cheese before I got my bearings and felt like a normal person. And then continued to slather butter (or maybe even bacon grease… ) on the outsides of bread and piled way too much cheese in between two slices before burning one grilled cheese and barely cooking the next.
It was super fun though.
I’m doing a burger class in June – not just plain old burgers but regular burgers plus. Like regular burgers plus vegetarian options and even some seafood options. If you would like to come, you can sign up here and I believe there are a few spots left. Beware that I will surely humiliate myself in one way or another.
But I’ll feed you!
The point of all that jazz was that this was one of the grilled cheeses I made. In addition to this caprese one (served over dressed arugula greens) and this roasted strawberry brie one (I die) and a bacon cheddar one and a buffalo chicken one. I will tell you about the latter two if you really care. They were quite delicious because, well… BACON.
But! THIS ONE.
White pizza grilled cheese.
Based on my childhood adoration for white pizza. Inspired by this crazy white pizza dip, minus the tomatoes.
This grilled cheese is, in a word, PACKED with cheese. As it should be.
First, we make an roasted garlic herb studded mascarpone spread. This goes on the insides of each bread slice. Then we have three different cheeses, mixed together: sharp provolone, mozzarella and parmesan.
The bread is up to you. In class, I used a class Italian bread. Here, I used a rosemary sourdough bread. I don’t know which I like better. You seriously can’t go wrong.
Oh oh. You can totally add tomatoes if you’d like. In any form. You can add some roasted tomatoes inside the sandwich, or roasted a few cherry tomatoes and pile them on top. You can even serve a tomato jam or marinara for dipping, though that kind of defeats the whole white pizza thing.
I’ve perhaps held my favorite grilled cheese secret back from you all this time. I’ve ranted on and on about how I adore burnt and bubbly cheese for years. So I like to use freshly grated cheese – not only because it melts quicker and easier and I am one of little patience – but because more often than not, many cheese shreds fall out of the sandwich and into the skillet and then because attached to the bread. It’s like, golden crunchy cheese pieces on your bread.
Yield: makes 4 sandwiches
Total Time: 1.5 hours
2 bulbs garlic
1 teaspoon olive oil
1 pinch of salt
8 ounces mascarpone cheese, at room temperature
¼ cup freshly chopped basil leaves
2 tablespoons freshly chopped rosemary
2 tablespoons freshly chopped thyme leaves
2 tablespoons freshly chopped oregano leaves
1 tablespoon freshly chopped parsley
8 ounces sharp provolone cheese, freshly grated
4 ounces mozzarella cheese, freshly grated
2 ounces parmesan cheese, freshly grated
8 thick slices Italian or sourdough bread
Preheat the oven to 350 degrees F. Slice off the top of the bulb of garlic and remove any of the outside paper from the bulb. Drizzle the exposed cloves with olive oil. Wrap the bulb in foil and roast for 1 hour, until the cloves are golden and caramely. Let the garlic cool slightly.
Squeeze the cloves out in a bowl and add a pinch of salt. Mash the cloves with a fork until they form a paste. Add the mascarpone to the bowl and stir to combine. Add in the basil, rosemary, thyme, oregano and parsley, stirring to combine.
Toss together the provolone, mozzarella and parmesan cheeses. Heat a large skillet or griddle over medium heat. Spread the outsides of the bread with softened butter. Spread the insides of the bread with the mascarpone cheese mixture. Place a slice of bread butter-side down in the skillet and add a few handfuls of cheese on top. Follow it with another slide of bread, butter-side up. Cook until the cheese is melty and each side is golden, about 4 to 5 minutes per side. Serve the sandwiches with a garnish of extra chopped herbs.
You can thank me later.