Guerilla Grilled Cheese
Indulge in the ultimate comfort food experience with this Guerilla Grilled Cheese—a bold twist on the classic sandwich that elevates every bite. Crafted with crisp sourdough bread slathered in a Parmesan-garlic crust, this grilled cheese bursts with gooey greatness from a blend of sharp cheddar and stretchy mozzarella. Optional layers of fresh basil and a drizzle of hot sauce add a gourmet kick, while the buttery, golden exterior brings irresistible crunch to every bite. Ready in just 20 minutes, this recipe makes two servings of melty perfection. Perfect for pairing with a steaming bowl of tomato soup or enjoyed on its own, this elevated grilled cheese masterpiece is sure to become your go-to indulgence.
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Recipe Information
Ingredients
- 4 slices Sourdough bread
- 4 slices Sharp cheddar cheese
- 1 cup Mozzarella cheese
- 3 tablespoons Salted butter
- 2 tablespoons Mayonnaise
- 0.5 teaspoons Garlic powder
- 0.25 cup Parmesan cheese
- 4 leaves Fresh basil leaves (optional)
- 1 teaspoon Hot sauce (optional)
Instructions
In a small bowl, mix 2 tablespoons of mayonnaise, 0.5 teaspoons of garlic powder, and 0.25 cups of grated Parmesan cheese until combined.
Spread the mixture evenly on one side of each slice of sourdough bread. This will become the exterior crust of your grilled cheese.
Heat a large skillet or griddle over medium heat.
Melt 1 tablespoon of salted butter in the skillet, making sure to coat the surface evenly.
Place two slices of sourdough bread, crust-side down, onto the skillet.
Layer 2 slices of sharp cheddar cheese on each piece of bread, followed by 0.5 cups of shredded mozzarella cheese per sandwich.
If desired, add basil leaves and a drizzle of hot sauce for extra flavor.
Top each stack with the remaining slices of sourdough bread, with the Parmesan-mayonnaise crust facing up.
Cook on medium heat for about 3-4 minutes per side, pressing lightly with a spatula, until the bread is golden brown and crispy, and the cheese inside is melted.
Add the remaining butter to the skillet as needed to ensure even browning of the bread.
Once cooked, remove from the skillet and let the sandwiches rest for 1-2 minutes before slicing in half.
Serve immediately. Pair with tomato soup for a classic combo or enjoy on its own!
Nutrition Facts
Calories |
1885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 65.5 g | 328% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 357 mg | 119% | |
| Sodium | 3135 mg | 136% | |
| Total Carbohydrate | 117.3 g | 43% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 6.1 g | ||
| Protein | 83.5 g | 167% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1904 mg | 146% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 329 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
