Inside-Out Grilled Cheese Sandwich Recipe

I don’t think I’ve ever met a person who doesn’t like grilled cheese sandwiches. Getting people to agree on what a grilled cheese sandwich is, is another matter. Most people remember the childhood neon orange wax squares in between two slices of white bread, whereas some people insist on “gourmet” grilled cheese.

I happen to like all kinds of grilled cheeses, but for me, the classic is cheddar on white bread. I grew up eating processed or American grilled cheese sandwiches, but when I first bit into a cheddar grilled cheese sandwich, all childhood alliances were off.

Serious Eats posted a video for an inside-out grilled cheese sandwich a while ago, and while it seriously intrigued me, I only just made it this past week. Technically, the inside-out grilled cheese sandwich is cheddar on white, like my ordinary grilled cheese, but with two extra sides of toasted cheese, this sandwich is anything but ordinary.

Crisp and extra-cheesy with caramelized cheddar bits, this sandwich was good, but I probably wouldn’t make it again. It’s definitely worth it to try it though, so let me know if you do or better yet, how do you do your grilled cheese?

Inside-Out Grilled Cheese Sandwich Recipe adapted from Food Wishes

2 slices white bread
1 tablespoon butter, softened
1 cup shredded cheddar cheese

Heat a non-stick pan over medium heat. Butter each slice of bread. Place both slices of bread in the pan, buttered-side down. Pile shredded cheese on to one of the slices and cover it with the other slice of bread. You should now have a regular looking grilled cheese sandwich. Put shredded cheese on the slice of bread facing you and flip the sandwich so that the outside cheese toasts and gets crispy. Place the remaining cheese on the last un-cheesed slice of bread and flip and grill. Enjoy hot!

17 Comments add yours

  1. I like aged cheddar on rye or pumpernickel with caraway seeds. Then I sprinkle on some kosher salt.
    Caraway just goes well with cheese and it is easier to get seeded rye. When I make crackers, I sometimes put in caraway to pair it better with cheese.
    I cut my cheese in slices though, and use a larger pan so I can do both pieces of bread at once. Then I just flip on on the other. I think it would help with this grilled cheese, no worrying about shreds flying when I flip it over.

  2. Looking for something else, I just found a site that may be of interest to you:
    http://www.grilledcheeseacademy.com

  3. what an interesting idea! I bet it was very tasty
    thanks for thinking outside the box and sharing!

  4. Just curious . . . if it was good, why wouldn’t you make it again?

    It was a touch too rich for me! I like my grill cheese the straight-up classic way.

    steph on July 6th, 2010 at 11:20 am
  5. Oh, that sounds fantastic! I like when the cheese leaks out of the sandwich and gets crispy in the pan, so this sounds perfect.

    I like grilled cheese on my own homemade bread, which is sort of a rustic italian white bread. I prefer American cheese, but good American cheese, not something like Kraft singles or Velveeta, which is too runny.

  6. wow…looks fab. I wonder if that’s how they make the coating for the frisco burgers and sandwiches?

  7. I worked at a Cafe called Inspiring Grounds where we served a Turkey or ham “parmy” It was bread, either white brown or multigrain thick cut with swiss/turkey or ham/chedder in between. Just like this recipe, its buttered sides were dipped in grated, real Parmesan cheese and grilled until GBaD (Golden Brown and Delicious!)

  8. There are so many options for making a great grilled cheese sandwich. The possibilities are truly endless. This looks like a good option that is probably very cheesy! Great photos.

  9. Awesome! Looks crispy outside and soft from inside. I’ll try with different cheese combination. Thanks for sharing.

  10. I remember when I was kid, I would eat grilled cheese sandwiches at least 3 times a week! Haha! Thanks for sharing your recipe! It looks delicious. Now, I’m all about this Italian Grilled Cheese and Tomato. Hope you enjoy it too!

  11. OH MAN! I make this all the time and LOVE it. Thanks for reminding me that it’s something most people aren’t aware of. :)

  12. velveeta on wonder bread. ha ha

    marvin nubwaxer on October 24, 2010 at 8:56 am
  13. Any grilled cheese sandwich is good with some sort of jam or jelly. Mix and match – the combinations are infinite! My current favorite is cheddar-jack with spiced green-tomato jam. To. Die. For.

  14. My favourite is rye bread, with a layer of provolone, a layer of shredeed black-forest ham, a layer of swiss cheese topped off with the second slice of rye bread. It’s got a sweetness with a bit of a bite to it, amazing!

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