Inside-Out Grilled Cheese Sandwich Recipe

This sandwich is amazing. I didn't think a grilled cheese could be improved but I am mistaken. The cheese on the outside of the bread had an amazing crunch and a different almost smoked tasting flavor and crunch that offset the melted cheese inside. All I can say is wow, I might make another one! Coleykim

This was an extra delish cheesy experience for the comfort food crew. Having the browned cheese with the gooey cheese and the buttery crispy bread, is the perfect meal for any time of the day, but use an especially non stick pan, and if not up the butter if you want the cheese to stay intact. We use all sorts of different cheese, like of course American, Swiss, Pepperocini cheese, Fresh Mozzarella, and the list continues. Sometimes we add fresh tomato, but season first with salt and pepper, or ham, or bacon. I especially like Baby Swiss with Dijon mustard, and crispy pickles chips. Enjoy!

I have made my grilled cheese sandwiches similar to this for years, but instead of using shredded cheddar on the outside, I mix a TBS of grated Parmesan cheese into softened butter and spread that on the outside of both sides, then spray the frying pan with olive oil Pam and grill it. Great crunch on the outside and a nice combo of cheese flavors. Now I want one!

I loved this!!!! I did brush a tiny bit of mustard on the inside under the cheese. The best part was putting a bit of the shredded cheese on the bottom then to top and flipping it, it created a nice crunchy seal! For the person who said they had a big clumpy mess in their cast iron pan....well, the recipe does say use a non-stick pan.

Just finished making these and they were awesome. I don't own a non stick skillet so I smeared a tiny bit of olive oil (using a paper towel) onto my warmed stainless steel pan then melted the butter ... using only medium heat on my electric glass top stove. Followed the recipe exactly and they came out perfect. Having made grilled cheese sandwiches for the last 48 years - this recipe proves you CAN teach old dogs new tricks! Thanks Chef John for this recipe.

the only thing i can't understand is why ppl put the butter in the pan. its so much easier to just butter the outside of the bread. its evenly distributed. no chance of getting wet greasy bread or it coming out uneven. I've never seen ppl make grilled cheese any other way till i started reading recipes online. maybe its just the way we do it in Canada. but other then that this is how i like my grilled cheese..but i also like to sometimes ad a slice of processed cheese along with the sharp cheddar just to get that gooey centre. the sharp cheddar for taste the the processed sliced cheese for texture.

Absolutely the best grilled cheese sandwiches! I have made this at least four times and my family loves it! I put two slices of Co-Jack cheese on the inside and use the grated cheddar for the outside. This is great with cream of tomato soup (with a little sugar added to the soup). I would show a photo, but we ate them too fast!

Absolutely delicious!! Made exactly as Chef John suggested except I made mine on homemade bread!

My husband and I liked it a lot. I added a couple of slices of smoked Virginia bacon to each of our sandwiches, which elicited raves from him. He's not easy to please and usually wouldn't opt for something as "pedestrian" as a grilled cheese sandwich. A glass of red Zinfandel completed the "meal." A repeat was ordered.

I used sliced cheese instead of shredded in the middle and it still melted wonderfully. We also prefer potato bread so I used that. Overall much easier to make than anticipated. Perfect blend of crunchy and gooey to add to the already classic grilled cheese.

I've made this sandwich for many years now. It started out using a rye bread with air holes in it, the cheese melted out by accident, which led to adding some cheese on the outside.

G

Made it for a casual dinner — huge hit.

I've been doing this for several years. It's a nice change of pace to regular grilled cheese. I'll also spice it up with crushed red peppers on the outside.

Super interesting sandwich. It's tasty of course, with that carmelized cheese, but it's also greasy and heavy and the cheese is a little too much with the inside and the outside. I used Seriously Sharp Vermont Cheddar and grated it up. I really liked the texture of these with that outer browned cheese, but I didn't like the greasy middles and all the grease that the cheddar cheese produced, plus all that butter. These sound great, but really I just wanted to eat the crust edges and leave that greasy middle behind. No, thank you Chef, but this didn't work for my tastes.

This will definitely be a repeat in my kitchen.

Delicious! Loved the added cheesy crunch on the outside! Will make this way from now on.

Extremely salty from the sharp cheddar and oily as cheddar breaks down into a greasy mess when heated. Not a fan at all. Barely edible and would not make again.

Love it it was yummy 🤤😋

I didn't make many changes just some minor to fit my needs. I enjoy the grilled cheese for my lunch, I will definitely be making it again. I do recommend to all the cheese lovers.