A grilled cheese this over-the-top deserves its own spotlight. Food & Wine recipe developer Anna Theoktisto wanted to create a version of the childhood staple that felt at once nostalgic and totally new. Her secret weapon? Frico, the Italian technique of melting cheese until it crisps into a golden, lacy wafer. In this recipe, she coats both sides of the sandwich in finely shredded Parmesan, searing it until it forms a savory crust that shatters delicately with each bite. Inside, a molten mix of extra-sharp white cheddar and Gruyère turns luxuriously gooey, striking that ideal balance of tanginess and creaminess.

The result is a grilled cheese that’s as texturally complex as it is crunchy, buttery, and cheesy. It’s the kind of sandwich that begs to be dunked into roasted tomato soup, though it’s also fantastic all on its own or cut into cheesy croutons for topping soups or salads. Even after reheating, testers found it was just as good.

This is comfort food with culinary cred, proof that even the simplest ingredients of good bread, great cheese, and a little technique, can make something extraordinary. Whether you’re cooking for kids or indulging in a solo lunch, this grilled cheese is a guaranteed win.

Skip pre-shredded cheese

Store-bought shredded cheese contains anti-caking agents and preservatives to prevent clumping and extend shelf life, but these additives can dull flavor and affect melting. Block cheese, made without such additives, offers a purer taste and creamier texture when freshly shredded. While shredded cheese is more convenient and ready to use, it’s often pricier per ounce. Block cheese requires extra prep, but it melts better, tastes fresher, and is usually more economical for cooking and baking.

Does other cheese frico like Parmesan?

An excellent alternative to Parmesan cheese is Pecorino Romano, a hard, salty Italian cheese made from sheep milk. It offers a sharper, tangier flavor than Parmesan, but it will act in the same way here on the outside of the bread. For a milder option, Grana Padano provides a similar texture with a more subtle taste.

Notes from the Food & Wine Test Kitchen

• Keep finished sandwiches warm in a 250°F oven while cooking the rest.


• Cook one sandwich at a time to maintain control and even browning.


• Use an offset spatula for easy flipping and spreading.