Provolone Grilled Cheese
Upgrade dinner with this provolone grilled cheese! Provolone and gruyere are sandwiched between two slices of sourdough then cooked until hot and melty.
Equipment
- Large nonstick skillet
Ingredients
- 4 slices sourdough bread or bread of choice
- 1½ tablespoons unsalted butter room temperature
- 4 slices provolone cheese
- ⅔ cup shredded gruyere from the block
- ⅛ teaspoon dried basil
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon garlic powder
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
- Place a large nonstick skillet over medium heat. In a small bowl, combine the basil, rosemary, garlic powder, salt, and pepper. Mix with your fingers.
- While the pan heats up, spread a thin layer of butter evenly over one side of each slice of bread.
- Once the pan is hot, place all four slices of bread, butter side down, into the skillet. If your pan is not large enough, you can do two slices at a time.
- Arrange two slices of provolone cheese onto two slices of bread. On the remaining slices, spread ⅓ cup of shredded gruyere. Sprinkle some of the seasoning on each slice with gruyere. You don't need to use it all.
- Cook for 3 to 4 minutes, until the provolone is melted just a little. Carefully flip the slices with provolone onto the slices with gruyere to make two sandwiches.
- Cook for another 2 minutes per side, or until the exterior is golden brown and the insides are completely melted.
- Serve immediately!
Nutrition
Calories: 740kcalCarbohydrates: 68gProtein: 37gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 97mgSodium: 1508mgPotassium: 246mgFiber: 3gSugar: 6gVitamin A: 1015IUVitamin C: 0.01mgCalcium: 803mgIron: 5mg
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