Reviewed: Apr. 9, 2012

Yummylicious. This was really tasty and a wonderful change up from a plain grilled cheese. The parmesan added a nice flavor. This was really filling and I could only finish half. Thanks Nicole!

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2 users found this review helpful

Reviewer:

~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

Reviewed: May 1, 2011

Very good. I too mixed the parm with softened butter. It made a delicious crust on the bread. Next time I will add a little garlic to the butter as well and maybe a tomato slice. Good as is though.

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5 users found this review helpful

Reviewer:

MATTSBELLY

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Mar. 6, 2011

I really enjoyed this. I usually only eat whole wheat bread, so eating the Italian bread was fun in itself. I also melted the butter with a bit of garlic as someone suggested. Next time think I will try it subbing the American for mozzarella. Love it, thanks Nicolemicah!

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6 users found this review helpful

Reviewer:

Paula H

Reviewed: Feb. 9, 2011

The more cheese the better. Be sure to use a quality cheddar and real shredded or sliced parmesan. I've made this on sourdough and french bread and it is always fantastic.

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9 users found this review helpful

Reviewer:

Bethy

Cooking Level: Expert

Reviewed: Jun. 8, 2010

OH MY is this ever good! I didn't have sourdough bread (which is my favorite) so I used thick sliced italian bread. I softened the butter and added the parmesan to it along with a bit of garlic and oregano (kinda like a garlic bread paste). I actually made two of these they were so good. The second one with tomato in between sprinkled with a bit of salt and cracked black pepper. These would be great with tomato soup!

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33 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Dec. 20, 2009

These are great sandwiches, but I must say that they're not the best grilled cheese sandwiches I've ever had. Still, I made this 8 times over several days, using up almost a whole loaf of sourdough bread. I made it exactly as written; the "outside" step is a little messy, but kind of a neat idea, and works well - the outside becomes golden and slightly cheesy. I'm not sure I'd ever made a grilled cheese sandwich in a skillet before (though I think that's the usual way), but it works well. I enjoyed this recipe and highly recommend it.

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13 users found this review helpful

Reviewer:

SPOOTY

Cooking Level: Intermediate

Reviewed: Nov. 11, 2009

Simple and delicious. Adds just a hint more flavor to the traditional grilled cheese. I used Kraft singles with shredded mild cheddar cheese and parmesan. I thought the finished result would be chewier, but it turned out perfect. Will definitely make again.

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11 users found this review helpful

Reviewer:

sparky1980

Cooking Level: Intermediate

Home Town: Oldenburg, Indiana, USA

Living In: Newburgh, Indiana, USA

Reviewed: Jul. 1, 2009

My kids loved this. I didn't have sourdough but I DID have homemade Mexican Sunset Bread which I used in exchange. My kids each ate TWO sandwiches. Anything to make for a quiet lunch earns all five stars.

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11 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Mar. 30, 2009

This is surprisingly INCREDIBLE for how simple the ingredients. The second time we made these we ended up mixing the parm with the butter (less messy) and adding some garlic powder. My husband WOLFED these down. Perfect accompaniment to deli-style tomato soup.

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18 users found this review helpful