- 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.