This week's featured recipe and tips by:

Terra Stoich

Culinary Resource Coordinator at Central Market Mill Creek

In college, Terra realized she coveted her cookbooks more than her school books, and the rest is history. In the restaurant business more than 20 years, she has managed one of our markets' delis, and has been the culinary coordinator at Mill Creek since 2014. She loves to share recipe ideas and ingredient tips with customers. She has a particular affinity for home-style comfort food, for breakfast foods with unusual ingredients and for finding new uses for everyday ingredients.

Your favorite soup! We like tomato soup with ours - in fact we like this recipe for Creamy Tomato Soup with ours.

Don't worry about the mayonnaise in this recipe. Professional cooks have been toasting bread with mayo forever. You won't even know it's there.
You can use any cheese you like on the inside of this sandwich. Play around with it by adding your favorite cheeses, meats and spreads.

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Parmesan-Crusted Grilled Cheese Sandwiches


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  • Mayonnaise
  • 4 large slices crusty bread
  • 4 slices provolone cheese
  • 4 slices sharp cheddar cheese
  • 1/2-3/4 cup Parmigiano-Reggiano cheese, shredded
  • Oil or butter for pan


Spread mayonnaise on one side of each slice of bread.  Place the Parmigiano-Reggiano in a shallow dish. Gently but firmly press the mayonnaise-coated side of each slice of bread into the cheese so the surface is well coated. Set aside.

Heat a lightly oiled or buttered non-stick sauté pan over medium-high heat. For each sandwich, lay one slice of bread in the pan, cheese side down. Top with two slices of cheddar and two slices of provolone. Place another slide of bread, cheese side up, on the top. Cook until golden-brown and crispy on the bottom. Gently flip sandwich and cook until the second side is browned and crispy.

Try different cheeses, a slice of ham or turkey, or your favorite sandwich spread to form endless tasty combinations.
Recipe from Central Market Mill Creek - Culinary Resource Center
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