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This two-cheese grilled cheese packs a punch (read: jalapeños). This breakfast-meets-lunch dish comes straight from Chrissy Teigen's bestselling cookbook Cravings: Hungry for More.
Ingredients
- 4
slices soft sourdough bread
- 3 Tbsp.
unsalted butter, at room temperature
- 1
small jalapeño, sliced into thin rings
- 1 cup
finely grated Parmigiano-Reggiano cheese
- 1 cup
shredded extra-sharp Cheddar cheese
Directions
- Step 1Spread 1 side of each slice of bread with about 2 teaspoon softened butter. Arrange 4 or 5 jalapeño rings over the butter on each slice, pressing down to make them stick. Place the Parm in a shallow dish and press the buttered jalapeño side of each slice of bread into the Parm. Scatter 1/2 cup Cheddar on the unbuttered side of each of 2 slices, then close the sandwiches (all the Parmed sides on the outside).
- Step 2Heat a nonstick skillet on medium-low. 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.
Nutritional Information (per serving): About 775 calories, 47.5 g fat (27 g saturated), 35 g protein, 1,510 mg sodium, 50 g carb, 2 g fiber
This recipe has been reprinted from Cravings: Hungry for More. Copyright © 2018 by Chrissy Teigen Photographs copyright 2018 by Aubrie Pick. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
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