Author Notes: Think toast with a crisp, cheesy crust. I got the idea from sandwiches from the Smitten Kitchen and Steamy Kitchen blogs and thought " Why not just the cheese crusted bread?". After all, it's the best part. —HalfPint
slices of bread, any kind
cups grated parmesan or asiago
a stick of butter, (don't worry you won't be using all of it or even half of it)
- Heat a non-stick (seriously) pan or griddle on med-high heat. Take the stick of butter and swipe across the pan/griddle. You want a thin coating of butter. Sprinkle ~1/4 cup of grated cheese onto the buttered pan, roughly in the shape of your bread.
- When the heat melts and the fat starts to separate out a litte, place your bread slice on top and press down the bread with a spatula (it helps the cheese adhere to the bread more). Lift a corner to check for golden brown color. Don't worry if the cheese doesn't seem crispy. It will crispy up as the cheese cools.
- Take your spatula and lift the bread off the pan/griddle and transfer to a plate or cooling rack, cheese side up. Repeat the butter and cheese process above. Take your previously cooked bread and place the non-cheese side over the cheese, press down, and cook until that side is golden brown. Remove to a warmed plate or a warm oven.
- Do it all again with the other slices of bread. Serve with some soup or marinara sauce or as is.
- This recipe was entered in the contest for Your Best Recipe with Parmesan