Recipe of the day: Frico-Crusted Grilled Cheese

Do you remember those days from your childhood when you came home hungry from school and your mother prepared a snack after school? Sometimes she made ants on a log or ham and cheese pinwheels. But when she made a grilled cheese sandwich, you knew it was going to be a great day.

How To Make The Best Grilled Cheese (And 10 Ways To Make It Even Better)

If your love for grilled cheese has followed you into adulthood, it’s time to upgrade from plain American cheese to white bread (as good as that combo is). This recipe isn’t just your regular cheese between two slices of bread. It’s loaded with three different types of cheese AND crusted with frico, which means that the top of the bread is covered with a layer of cheese and then toasted until crispy. This gives your grilled cheese an extra cheesy and crispy factor that makes the sandwich better than what mom used to make.

The recipe just adds a few extra steps to your normal way of making a grilled cheese sandwich. Spread butter on the outside of your sandwich and dip it in grated Parmigiano Reggiano cheese. Then place American cheese, grated cheddar cheese and Swiss cheese on the uncut side. Cook in a pan until the cheese is golden and crispy on the outside. Finally, bake in the oven to properly melt the cheese.

After you’ve made your delicious sandwich, a bowl of tomato soup will go perfectly with the side. Although this recipe tells you which cheese to use, you can swap it out for one of your favorites – Mozzarella, Monterey Jack, Provolone, and more. You can also take it one step further and create the ultimate grilled cheese by adding tomato slices, bacon, avocado, and other excellent twists on grilled cheese.

Grilled cheese with a frico crust

This recipe by Melissa Elsmo originally appeared in The Pioneer Press.


  • 8 1/2 inch thick slices of country white bread
  • 3/4 cups freshly grated Parmigiano Reggiano cheese
  • 1 stick of salted butter at room temperature
  • 8 slices of American cheese
  • 1 cup of grated Swiss cheese
  • 1 cup of grated, hot cheddar cheese


Step 1: Preheat the oven to 250 F.

Step 2: Spread butter generously on one side of a piece of bread. Sprinkle some grated Parmigiano Reggiano on your work surface and press the buttered side of the bread into the cheese until it sticks to the butter.

Step 3: Place a shredded slice of American cheese on the uncut side of the bread and top with 1/4 cup of grated cheddar and Swiss cheese. Cover the grated cheese with a second slice of American cheese.

Step 4: Brush another slice of bread with butter and press into the crushed Parmigiano-Reggiano. Place the bread on top of the sandwich with the cheese side up.

Step 5: Repeat steps 2-4 until you have four sandwiches.

Step 6: Heat a nonstick pan over medium to high heat. Add the sandwiches (in batches if necessary) to the pan and let them cook until the butter melts and the cheese on the outside of the bread turns golden and very crispy (about 3 minutes). Turn the sandwiches over and cook on the second side for another 3-4 minutes until the cheese is crispy.

Step 7: Transfer the sandwiches to a parchment-lined sheet pan and place in the oven for 12-15 minutes until the cheese is a delightful melt in the center of the sandwich.


Comments are closed.