This Parmesan-crusted grilled cheese with jalapeños from Chrissy Teigen takes the classic grilled cheese sandwich to a new level. Soft sourdough bread is coated in Parmesan cheese and sliced jalapeños, stuffed with extra-sharp cheddar, and cooked until melted and golden.
Adapted from Chrissy Teigen | Cravings: Hungry for More | Clarkson Potter, 2018
Once upon a (brief) time, I was on a daytime television talk show with three really wonderful people. One of my favorite things I had . . . got . . . to do was a food truck takeover: the famed L.A. Grilled Cheese Truck. My mouth was treated to a “Grilled Chrissy” that I will never forget. In an American era where we stuff anything we can with cheese, it never crossed my mind to both stuff AND coat something in it. But this is how we live now, people.–Chrissy Teigen
Parmesan-Crusted Grilled Cheese FAQs
How do I get the jalapeños to stick to the bread?
There are two things that will help the jalapeño slices stick to your bread. First, don’t skimp on the butter. It’s the glue connecting the pepper and the bread. Second, use soft bread. Save your slightly stale bread for making croutons or bread crumbs.
What should I serve with this grilled cheese sandwich?
Like any good grilled cheese, tomato soup is the perfect accompaniment.
What type of skillet should I use for this sandwich?
Use a non-stick or a well-seasoned cast-iron skillet for grilling these sandwiches. Ideally, you need a lid that fits the skillet, however, if you don’t have one, our testers had success simply covering the skillet with aluminum foil while cooking.
Parmesan-Crusted Grilled Cheese with Jalapeños
This grown-up grilled cheese sandwich is stuffed with extra-sharp cheddar, then coated in Parmesan and sliced jalapeños. It’s unbelievably good.
Spread one side of each slice of bread with about 2 teaspoons softened butter. Arrange 4 or 5 jalapeño rings over the butter on each slice, pressing down to make them stick.
Place the Parmigiano-Reggiano in a shallow dish and press the buttered, jalapeño side of each slice of bread into the cheese. Scatter 1/2 cup Cheddar on the unbuttered side of each of 2 slices, then close the sandwiches (all the Parmesan-coated sides should be on the outside).
Warm a non-stick skillet over medium-low heat. Add the sandwiches and cook, covered, until the underside is golden but not burnt, 3 to 5 minutes. Flip and cook, covered, until the underside is golden but not burnt and the edges are crisp, 3 to 5 minutes more.
To help get that golden, crispy crust, use a spatula to press down firmly on your sandwich a couple times while it is cooking.
Serving: 1sandwichCalories: 887kcal (44%)Carbohydrates: 69g (23%)Protein: 41g (82%)Fat: 50g (77%)Saturated Fat: 29g (181%)Polyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 130mg (43%)Sodium: 1743mg (76%)Potassium: 250mg (7%)Fiber: 3g (13%)Sugar: 7g (8%)Vitamin A: 1489IU (30%)Vitamin C: 8mg (10%)Calcium: 916mg (92%)Iron: 5mg (28%)
Recipe Testers’ Reviews
Originally published August 1, 2022
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