Lately, I fear all I’ve been eating is bread and cheese: pizza, goldfish (the wonderful combination of both), and my new favorite quick lunch: my perfect grilled cheese sandwich.

The creation started when I was visitng my parents, and my mother introduced me to the grilled cheese with jarlsberg cheese (or baby swiss) as the main component. Now, I used to be very picky about cheeses (mainly, eating only the basic italian varieties: mozzarella, provolone, and parmesan) but I went out on a limb and tried it…and it was glorious, especially on the perfect grilled cheese bread – Tuscane Pane from Trader Joes. The cheese is tart and delicious and really wonderful for grilled cheese.

When I got back to school, I bought all the ingredients to keep making my sandwich, but I also picked up some fresh mozzarella, as I always do, for my regular sandwiches. When I went to pull out the jarlsberg, I spotted the fresh mozzarella and thought it could add a lot to my sandwich. And I was so so right. The mozzarella is so subdued and a little sweet that it really allows the jarlsberg to shine, BUT it adds this amazing gooey texture that the jarlsberg lacks. Perfection. I’ve now been making them non-stop, and I’ll share with you exactly how to do it! 

(Please excuse the subpar picture taking. I was too hungry to try harder…)

For the sandwiches, I used all Trader Joe’s brand foods – light jarlsberg cheese, fresh mozzarella, and Tuscan Pane Italian Bread (either white or whole wheat works well. I’ve tried both…)

Get a skillet or similarly flat pan and start heating it at medium low heat – this is VERY important. You need a slow, low cooking style so the cheese melts before the bread burns. 

Lightly butter the ousdie of the bread, then put one layer of jarlsberg down. 

Next, break up small pieces of fresh mozzarella and sprinkle over the jarlsberg. I’ve found just slicing the mozzarella results in way too much mozzarella. 

Put the sandwich on the skillet and cook on one side for about 5 to 6 minutes or until the bread is golden brown.

Flip carefully, although at this point, the cheese should be melty enough to not fall out of the sandwich.

 

Cook another 5 to 6 minutes until the cheese is melted and the bread is brown. 

Slice in half. Marvel at the cheesey, gooey goodness, and enjoy!