When I was little there was nothing as comforting as a grilled cheese sandwich. Although I enjoyed its crisply toasted exterior and gooey melted-cheese center, what I loved most about a grilled cheese was the name. For the longest time, I thought they were called "girl cheese sandwiches," meaning that the sandwich was something so special and delicious only girls like myself got to enjoy them. Eventually, I learned that boys ate them too, but at that point, I was so smitten by the classic combination of cheese and bread that I didn't care. My latest favorite "girl" cheese sandwich is actually a baked cheese sandwich. With its three cheeses (fontina, provolone, and parmesan), triple decker, and slow roasted tomatoes, it's far more gourmet than anything I devoured as a child. However, it still is everything a classic grilled cheese should be: nostalgic, comforting, and sublimely scrumptious. To savor every bite of this sandwich yourself, get the recipe now.
From Food & Wine Ingredients 8 plum tomatoes, halved lengthwise Directions Serves 8.
Triple-Decker Baked Italian Cheese Sandwiches
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper
1 teaspoon thyme leaves
2 white Pullman loaves—ends discarded, each loaf cut into twelve 1/2-inch-thick slices
1 pound sliced provolone cheese
1 pound Fontina cheese, coarsely shredded (about 5 1/2 cups)
1/2 cup freshly grated Parmigiano-Reggiano cheese
From Food & Wine
8 plum tomatoes, halved lengthwise