Cheese Lover's Fontina and Mozzarella Grilled Cheese Sandwich

Name: Cheese Lover's Fontina and Mozzarella Grilled Cheese Sandwich
Prep time: 5 min
Cook time: 6 min
Total time: 11 min
Yield: 1
Ingredients: Oven Joy Bread, White, Enriched Sandwich; Land O Lakes Butter, with Olive Oil & Sea Salt; BelGioioso Snacking Cheese, Fontina; Primo Taglio Cheese & Salame, Mozzarella, Spicy, Cooked, Roll

Serves 1

5 mins prep

6 mins cook

4 mins Additional Time

15 mins total

This is the cheesiest grilled cheese I’ve ever had, and the best. If you like a little bread with your cheese, this is the sandwich for you. It’s warm, gooey comfort food at it’s finest. Warm white bread that stays fluffy and soft in the middle with lightly crisped edges, and the slight saltiness from the cheese make it a total winner. I used a sliced French baguette, but use your favorite bread. Make sure that every inch of bread is covered with sliced fontina and top with a pile about 1 to 2 inches high of grated mozzarella. Other cheeses for a deluxe grilled cheese that melt nicely with great flavor include brie, Havarti, smoked gouda, or pepper Jack.

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slicebreadI used a soft, small French baguette; use your favorite

tbspbuttersoftened for generous spreading (I use unsalted butter)

about 1 to 2 ounces sliced fontina cheeseor enough to cover every inch of bread

about 1 to 2 ounces grated mozzarella cheeseenough to loosely pile 1 to 2 inches high

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Heat a large non-stick skillet over medium heat.

Generously butter one side of 1 piece of bread and place it buttered side down in skillet.

Quickly add the fontina, completely covering the surface of the bread with cheese.

Generously sprinkle on the mozzarella, completely covering the fontina, so it’s loosely piled 1 to 2 inches high, mounded up and puffy. Some will inevitably fall off and it’s okay, but watch the fallen cheese while cooking so it doesn’t burn.

Butter the other slice of bread on 1 side and place it on top the cheese, buttered side up.

Cover the pan (helps to melt the cheese more quickly so either side doesn’t become too browned before cheese melts) and cook for 2 to 3 minutes, or as necessary, until bottom of bread is golden browned.

When golden, flip sandwich over and cook covered for about 2 minutes, or as necessary, until second piece of bread is golden browned. If necessary, reduce heat to medium-low to ensure cheese melts fully before bread gets too dark. Top of sandwich may slide off a bit from all the cheese. Reposition as necessary or embrace the rustic look.

Slice, if desired, and serve immediately. Sandwich is best warm and fresh.