These hot sandwiches are filled with the bright taste of different cheeses, because they covered with cheese inside and out. To make them crispy and cheese outside, bread is greased with butter and sprinkled with grated Parmesan And in the filling of the sandwich is put three different types of fusible cheese: cheddar, fontina and gruyere. Fry the sandwiches in a pan and rather, try while they are hot and malleable. Share with friends: 
Time: 16 minutes Complexity: easy Servings: 1 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 slices of sourdough bread for sandwiches or French bread with crust
- Softened butter to spread on bread
- 1/4 Art. grated parmesan
- 0.5 tbsp. a mixture of grated cheddar, fontina and gruyere
Recipes with similar ingredients: sourdough bread, butter creamy, parmesan cheese, cheddar cheese, fontina cheese, gruyere cheese
Recipe preparation:
- Heat a cast-iron skillet or non-stick pan coated over moderately low heat.
- Spread one side of each small slice of bread amount of softened butter. Sprinkle over 2 tbsp. l parmesan on each slice so that the cheese sticks to the butter. Flip over one piece and sprinkle on top with a mixture of cheeses (this will be the filling). Put another piece of parmesan bread on top.
- Gently shift the sandwich into the pan and fry both sides until the filling in the middle melts. Make sure that the sandwiches weren’t burnt out; they must be beautiful dark golden color. Cut in half and enjoy!
