Li'l Original Melt Recipe
Four-cheese blend, grilled on white or wheat bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Sandwich
Method
Sandwich
- 1
Prepare cheese blend
In a small bowl, combine the grated sharp cheddar, shredded mozzarella, shredded fontina (or provolone), and finely grated parmesan. Stir in the salt and black pepper until evenly distributed.
- 2
Butter bread
Spread the unsalted butter in an even layer on one side of each bread slice. The buttered sides will be the outside of the sandwich for grilling.
- 3
Assemble
Place one slice of bread, buttered side down, on a cutting board or plate. Evenly mound the four-cheese blend onto the bread, leaving a small border (about 1/4 inch) to prevent overflow. Top with the second slice of bread, buttered side up. Press gently to compact the sandwich slightly.
- 4
Grill
Heat a nonstick skillet or griddle over medium-low to medium heat (about 325–350°F / 160–175°C if using an infrared or surface thermometer). Place the sandwich in the skillet. Cook for 2.5–4 minutes on the first side, checking after 2.5 minutes—when the bread is golden brown and the cheese begins to melt, flip the sandwich with a spatula. Cook another 2–3 minutes on the second side until golden brown and the cheese is fully melted. If the bread is browning before the cheese melts, reduce the heat slightly and cover the skillet with a lid for 30–60 seconds to help the cheese melt without burning the bread.
- 5
Rest and serve
Transfer the grilled sandwich to a cutting board and let rest for 1 minute to allow the cheese to set slightly. Cut the sandwich diagonally into two triangles (or into bite-sized pieces for younger kids). Serve warm.