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
grated parmesan or asiago
a stick of butter, (don't worry you won't be using all of it or even half of it)
In This Recipe
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.