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one golden grilled-cheese sandwich on pale yellow semolina bread cut into two halves with a thick melted pale cheese center on an ordinary plate, with no meat, vegetables or garnish
Rachel Kim

Three-Cheese Grilled Cheese

Fontina, Muenster and provolone melt into a soft center against sturdy semolina bread, with a thin swipe of Dijon cutting the richness. Grate the first two cheeses and slice the provolone thinly so the center warms before the crust turns dark.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 4 slices semolina bread about 1/2 inch thick
  • 2 oz Fontina grated
  • 2 oz Muenster grated
  • 2 oz provolone thinly sliced
  • 1 tsp Dijon mustard
  • 1 1/2 tbsp mayonnaise

Method
 

  1. Mix grated Fontina and Muenster in a bowl. Spread Dijon thinly over the inner faces of 2 bread slices.
  2. Divide half the grated mixture over those slices, add provolone and then the remaining grated cheese. Close with the other bread slices.
  3. Spread mayonnaise thinly over the outer faces. Heat a large skillet over medium-low heat for 2 minutes.
  4. Cook sandwiches for 4 minutes on the first side until golden. Turn, cover for 2 minutes to help the center melt, then uncover and cook for 2 to 3 minutes more until the second sides are crisp.
  5. Rest for 1 minute, cut each sandwich in half and serve while all three cheeses are soft.