Parmesan-Crusted Grilled Cheese with Jalapeños

By Leite's Culinaria

Ingredients

3 tablespoons (1 1/2 oz) unsalted butter (at room temperature)
Four (1/2 inch-thick) slices soft sourdough bread
1 small jalapeño (sliced into thin rings)
3/4 cup finely grated Parmigiano-Reggiano cheese
1 cup shredded extra sharp Cheddar cheese

Prep Time10mins
Cook Time15mins
Servings2

Instructions

Spread one side of each slice of bread with about 2 teaspoons softened butter. Arrange 4 or 5 jalapeño rings over the butter on each slice, pressing down to make them stick.

Place the Parmigiano-Reggiano in a shallow dish and press the buttered, jalapeño side of each slice of bread into the cheese. Scatter 1/2 cup Cheddar on the unbuttered side of each of 2 slices, then close the sandwiches (all the Parmesan-coated sides should be on the outside).

Warm a non-stick skillet over medium-low heat. Add the sandwiches and cook, covered, until the underside is golden but not burnt, 3 to 5 minutes. Flip and cook, covered, until the underside is golden but not burnt and the edges are crisp, 3 to 5 minutes more. TESTER TIP: To help get that golden, crispy crust, use a spatula to press down firmly on your sandwich a couple times while it is cooking.