Parker's Famous Grilled Cheese
So the past few days it has been freezing in LA. And what would be better for dinner except tomato soup and a grilled cheese sandwich. Parker made the best grilled cheese sandwiches tonight that I had to share the recipe with you.
Serves 2
Butter
Olive oil
Pepperoncini peppers, sliced
Minced garlic
4 slices of whole wheat sandwich bread (or any variety you like)
4 slices of provolone cheese
Shredded Sharp White Cheddar cheese
Shredded Parmesan cheese
1. In a small saucepan, heat some butter and olive oil then add minced garlic and toast until brownish but not burnt.
2. Add pepperoncini's to the garlic mixture and cook for a minute or two; then incorporate some of the juice from the pepperoncini's and reduce for another few minutes. Remove from heat.
3. Meanwhile in a medium saucepan, brown some butter. Add all four slices of bread to butter and heat for a few seconds. Then remove the slices from the saucepan and place on a small cookie sheet with the butter side up.
4. Add shredded parmesan cheese to the butter toasted bread and place cookie sheet under a broiler and cook until lightly toasted.
5. In the medium saucepan add some more butter and some of the oil drippings from the garlic/pepperoncini mixture. Place the parmesan cheese side bread face down in pan and add a layer of garlic/pepperoncini mixture then top with 1 slice of provolone cheese followed by some shredded sharp white cheddar cheese, then on the other slice of bread add 1 slice of provolone cheese and cover. (Both slices of bread should be open-faced).
6. Continue to cook on low heat. When the cheese is starting to melt, bring the two slices of bread together to form a sandwich.
7. Uncover so the parmesan cheese stays crunchy and continue to cook until cheese is melted throughout.
8. Slice in half and serve with your favorite soup. I highly recommend a tomato soup for dipping.
Butter
Olive oil
Pepperoncini peppers, sliced
Minced garlic
4 slices of whole wheat sandwich bread (or any variety you like)
4 slices of provolone cheese
Shredded Sharp White Cheddar cheese
Shredded Parmesan cheese
1. In a small saucepan, heat some butter and olive oil then add minced garlic and toast until brownish but not burnt.
2. Add pepperoncini's to the garlic mixture and cook for a minute or two; then incorporate some of the juice from the pepperoncini's and reduce for another few minutes. Remove from heat.
3. Meanwhile in a medium saucepan, brown some butter. Add all four slices of bread to butter and heat for a few seconds. Then remove the slices from the saucepan and place on a small cookie sheet with the butter side up.
4. Add shredded parmesan cheese to the butter toasted bread and place cookie sheet under a broiler and cook until lightly toasted.
5. In the medium saucepan add some more butter and some of the oil drippings from the garlic/pepperoncini mixture. Place the parmesan cheese side bread face down in pan and add a layer of garlic/pepperoncini mixture then top with 1 slice of provolone cheese followed by some shredded sharp white cheddar cheese, then on the other slice of bread add 1 slice of provolone cheese and cover. (Both slices of bread should be open-faced).
6. Continue to cook on low heat. When the cheese is starting to melt, bring the two slices of bread together to form a sandwich.
7. Uncover so the parmesan cheese stays crunchy and continue to cook until cheese is melted throughout.
8. Slice in half and serve with your favorite soup. I highly recommend a tomato soup for dipping.
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