SuperFrico Grilled Cheese Sandwich - Recipe

SuperFrico Grilled Cheese
Vegetarian; not vegan nor gluten-free (although feel free to try substitutions and comment if they are good)
Makes one sandwich

• 1 tablespoon unsalted butter
• 2 thin slices of artisan sourdough bread (Baker Street Sourdough from Tall Grass is a personal favorite)
• 1/2 cup grated aged provolone cheese or oak-smoked cheddar
• 3 tablespoons Beecher's Flagship Cheddar mixed with 2 teaspoons grated Parmigiano-Reggiano

1. Melt the butter in a cast iron skillet over a medium or slightly hotter flame.
2. Add the slices of bread. I like to lightly moisten them with the butter on one side, then flip them over.
3. Top one slice of bread with the provolone or oak-smoked cheddar and cover with the other slice of bread. Press down firmly. I use another, smaller skillet for that. Cook until golden brown on both sides, flipping a couple of times and pressing occasionally.
4. When the basic grilled cheese is done, remove it from the pan. Lower the heat to medium. If the pan seems very dry, melt a touch more butter in it. Sprinkle the mixed Flagship and Parmigiano Reggiano in the still-hot skillet, in a shape roughly the same as the sandwich but a little larger.
5. Now watch closely, as the cheese melts. You'll see the fat start to cook out and the cheese begin to brown and crisp. Before this process is complete, put the sandwich back on top and press down to weld the frico to the bread.
6. Let cook for one more minute, then using a thin spatula, lift out the sandwich, flip, cut in half, and serve. If there are more crispy bits left in the skillet, retrieve them and place on top of the sandwich.