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Phil Leotardo wanted manicott, he compromised and ate grilled cheese off the radiator instead. I love my pasta as well Phil but eating a grilled cheese is a pretty good compromise. Grilled cheese is a classic for good reason, how can you not love bread and cheese all toasted and melted, it’s perfection. Eating grilled cheese off the radiator is one of the most famous lines in the show and we never know what cheese was used in that grilled cheese Phil ate, so I used a couple cheeses that were popular in the show and made my own. It’s so good that I would have joined Phil and done 20 in the can if I could eat this grilled cheese all the time. Enjoy!
IMPORTED PROVOLONE AND FRESH MOZZARELLA GRILLED CHEESE WITH A PARMIGIANO-REGGIANO CRUST
Recipe by Mark Calaminici | Food Loves Company
Serves 1
Ingredients
Bread, your choice, sliced
Butter, unsalted, to taste
Parmigiano-Reggiano, finely grated, enough to cover outside of bread
Provolone, dolce and piccante, coarsely grated (piccante preferred if only using one kind)
Fresh mozzarella, torn, to taste
Method
1. Liberally spread butter on one side of your bread slices. Place some Parmigiano-Reggiano down on your board and place bread butter side down into the Parmigiano-Reggiano. Press gently so the cheese sticks to the butter. You can also sprinkle cheese on top of butter with bread and press into butter.
2. Place bread, butter and cheese side down into a cold pan. Add provolone mixture and then fresh mozzarella and then some more provolone. Place the other bread slice on top with the butter and cheese side facing up. Turn the heat to low-medium. Cook until the cheese starts to melt and the outer cheese crust has browned. Using a sandwich press is optional but helps with even toasting. Once both sides are done toasting and the cheese is melted remove to a wire rack to rest. This will allow the Parmigiano-Reggiano crust to crisp up a bit more. Slice and enjoy!