Ingredients
Equipment
Method
Instructions
- Start by gathering all your ingredients. Grate the Parmigiano-Reggiano using the large holes of a box grater and slice your tomatoes. Lay out your bread and cheese so everything is ready to go.
- Spread 1 tablespoon of butter evenly on one side of each slice of bread. This will create a deliciously crispy exterior when grilled.
- On the unbuttered side of one slice of bread, layer one slice of provolone cheese, followed by the tomato slices. Next, sprinkle half of the grated Parmigiano-Reggiano on top of the tomatoes, followed by the second slice of provolone cheese. Finally, place the second slice of bread on top, buttered side facing out.
- Place your non-stick skillet over medium heat and let it warm up for a minute or so.
- Once the skillet is hot, carefully place the assembled sandwich in the skillet. Cook for about 3-4 minutes until the bottom is golden brown and the cheese begins to melt.
- While the sandwich is grilling, sprinkle the remaining grated Parmigiano-Reggiano around the edges of the sandwich in the skillet. This will create a crispy frico as the cheese melts and browns.
- Using your spatula, gently flip the sandwich over. Cook for another 3-4 minutes, allowing the frico to form and the cheese to fully melt.
- Once both sides are golden brown and the cheese is gooey, remove the sandwich from the skillet. Let it cool for a minute, then slice it in half and serve immediately.
Notes
- For a healthier option, add sautéed spinach or arugula.
- Try using heirloom tomatoes in the summer for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 2 days.