Basil & Herb Grilled Cheese Sandwich
I’ve crowned myself reigning Grilled Cheese Champion for as long as I’ve been using a stovetop. Among other things, my grilled cheese skills helped me secure me a husband. Yes, men are that simple.
Anyways, my basil herb vinaigrette takes a regular grilled cheese and elevates it to a big girl grilled cheese. A crunchy, herby exterior literally soaked in flavor, with crispy, salty parmesan on the edges and the ever-sexual melty cheddar cheese waiting on the inside.
Feel free to use two pieces of cheese instead of 3, but for that optimum cheese pull – you’re going to need that 3rd piece of cheese. Don’t tell your stomach. I mean, I just really don’t have much else to say about this sexy little sammich. Of course, you could make a compound butter with your herbs instead using the vinaigrette AND butter, but I know myself and I’ll get more use out of the olive oil version versus the butter version. To each their own preferred method of healthy fats.
And guess what? Feel free to just – not use the butter. I like the silky, dense crispiness it gives the bread but again – I’m not here to yuck your yum. Stay out of the comments if you’re here to yuck mine. *Wink*
At the end of the day, a grilled cheese is supposed to make you happy. This Basil & Herb Grilled Cheese will make you happy.
Basil & Herb Grilled Cheese
Ingredients
- 4 slices sourdough bread
- 6 slices cheddar cheese
- ½ C. shredded parmesan cheese
- 3 T. butter
- 1 ½ C. fresh basil
- 1 fresh oregano sprigs, stems removed
- 3 fresh thyme sprigs, stems removed
- 2 garlic cloves
- 1 shallot
- 1 banana pepper, stem removed but leave seeds & membranes
- ¼ C. parmesan cheese
- 1 C. olive oil
- 1/4 C. red wine vinegar
- 1 tsp. salt
- 1 tsp. Aleppo pepper/red pepper flakes
Instructions
- Add the garlic, shallot and banana pepper to a food processor and pulse for 5 seconds.
- Add in the fresh herbs and pulse again for 10-15 seconds.
- Slowly pour in the olive oil while the processor runs (if possible). Let blend for 20 seconds.
- Add in the red wine vinegar, parmesan cheese, salt and Aleppo pepper and blend for 10-15 more seconds.
- Heat a skillet or griddle over medium heat and allow the pan to heat thoroughly before adding the bread.
- Spread butter on all 4 pieces of sourdough around the edges. Spoon a large spoonful of the basil vinaigrette on each slice of bread on top of the butter. Health food.
- Put the bread on the hot skillet, basil side down.
- Put ¼ c. of the parmesan around the edge of one piece of bread, using the rest of the cheese of the second piece of bread. Top the shredded parmesan with 3 slices of cheddar cheese. Add the remaining 2 pieces of bread on top.
- Once you see the cheese beginning to melt, flip both sandwiches. You can check the bottom piece of bread to make sure it’s done to your liking before flipping; try to only flip the sandwich one time. About 8-10 minutes depending on your stove and heat settings.
