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Inside-Out Grilled Cheese

Inside-Out Grilled Cheese

Inside-Out Grilled Cheese

The spring 2013 issue of Culture Magazine: The Word on Cheese has one seriously confused-looking grilled cheese on its cover. What happened? Grilled cheese may be one of the world's simplest sandwiches, and the food stylist put the cheese in the wrong place — on the outside of the bread.

Of course, I kid. The feature recipe, for the "Inside-Out Grilled Cheese" from Edzo’s Burger Shop in Chicago, could barely be more brilliant. Grilled cheese: with twice the cheese.

That said, I found the suggestion to use American cheese a bit, well, insulting — call me a cheese snob — and accordingly created my own rendition. The inside: slivers of green tomato sandwiched between slices of white Cheddar. And the outside: a generous smear of butter, plus an even more generous sprinkling of grated Gruyère. The extra cheese turns into a delightfully crispy crust, much like an Italian frico.

Click here to see 12 Jazzed-Up Grilled Cheese Sandwich Recipes for Grown-Ups (and Kids, Too).


  • 8 slices whole-wheat bread
  • 16 slices white Cheddar
  • 8 thin slices green tomato, drained briefly on a paper towel
  • 1/4 Cup butter, softened
  • 1 Cup grated Gruyère

This Inside-Out Grilled Cheese Sandwich Is The Most Delicious Thing Ever

I’m going to be blunt, you’re making grilled cheese sandwiches all wrong and you need to stop. Once you’ve gone Inside-Out, you’ll never go back to a standard grilled cheese sandwich again. I promise–It’ll be love at first bite.

At our house we focus on collection moments, not things. So for my birthday, my daughter made me lunch all by herself. She knows I love grilled cheese, so that was the main course, but she wanted to make it “unique” for the special occasion. After a bit of research on Pinterest and YouTube, she discovered the Inside-Out Method for making grilled cheese sandwiches. I admit, I was hesitant to try it. After all, why mess with perfection?

I took a bite and was in heaven. It has been two years since that first Inside-Out Grilled Cheese Sandwich I haven’t eaten a traditional grilled cheese sandwich since. Over time our family has perfected the process. The secret ingredient? Cheese, of course.

A crisp, golden-brown layer of finely shredded Sharp Cheddar on the outside of the Inside-Out Grilled Cheese sandwich that perfect crunch and flavor. This sandwich must be eaten with one of three things: (1) Pink Lady Apples–the combo is so delicious, (2) homemade chili–preferably on a cool fall afternoon, or (3) Tomato Soup–classic.


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Inside Out Grilled Cheese

Welcome to episode 5 of Recipes Remastered. Today, we are looking at the inside out grilled cheese by Chef John from Food It's a sinfully delicious sandwich as is, but today, we'll make one with homemade sandwich bread as well as using cooking technique and food science to make a sandwich with extra crispy layers and a more gooey interior. Also, as an ode to the man himself, I slipped in a little cayenne.


1 slice of American cheese

2 slices of flavoring cheese (I used smoked gouda and cheddar)

2 large pinches of grated cheddar

Sprinkle of cayenne pepper

Set a well-seasoned cast-iron or nonstick pan over medium-low heat. The pan should be large enough to hold two pieces of bread.

Spread one side of each piece of bread with mayo. Place one piece of bread on the pan and add the cheeses with the American in the middle to help with melting, then place the other piece of bread on top. Slowly toast the bread until golden brown and crisp. Feel free to move it around and add more mayo if you notice uneven browning. Flip and toast the other side.

Remove from the heat and add the grated cheddar to the pan in two even piles with a sprinkle of cayenne pepper. Let the bottoms crisp. While the top is still gooey place the grilled cheese on top and attach the sandwich. Flip the sandwich over and attach the other side. Slice on a diagonal and enjoy.

Inside Out Grilled Cheese with Tomato

If it’s Thursday that means it’s Food Network’s #ComfortFoodFest and I’m not sure much brings to mind comfort food more than a simple grilled cheese. Without a doubt one of my earliest memories of food served at our family table, most often for lunch and always in winter. I guess the truth is that while it took me some time to embrace the ‘vegetableness’ of soups (split pea Mom? Ew!!) or the spice of chili, I don’t recall ever resisting cheese, much less ooey gooey cheese on a buttery toasted sandwich. Some things never change.

This sandwich was partly inspired by a fellow who goes by the name of Chef John known more for his video series than his blog. He does simple videos with voiceovers and has a widespread audience. I don’t remember when I first heard of his Inside Out Grilled Cheese but it’s been awhile. The notion came to me while I was contemplating what to do for today. My first inclination for a day devoted to grilled cheese was to make Cubano’s and actually I did. I made a huge amount of them when I had my neighbors over this past Saturday for dinner. Ten adults and 8 kids and while I had made enough roasted pork for an army, by the end of the night I was out of rolls and Swiss cheese and getting more done for this post and photographs would require a trip to the grocery store. In a snowstorm. Um, no. As I was cleaning off the griddle and thinking about what to do next, I enjoyed some of those crusty bits that are always left from the melting cheese, that made me think of the Parmesan crisps I had made recently and a light bulb went off remembering Chef John’s clever use of cheese on the outside so there I went and the rest is history. Some people call what we do ‘recipe development’ but for me it’s more ‘stream of consciousness.’ I’ve never once sat at a table and configured a recipe I just sort of start making something!

That being said, I checked out John’s video AFTER making my sandwiches. Oh boy, would I be in trouble. But I thought it was good trouble. John insists on white Wonder type ‘insignificant’ bread. I had my favorite oat grain bread. His was all cheddar but mine had to have some Parmesan and while I was at it I threw in some Monterey Jack too. Mostly out of providence because I only had a bit of each but I’ll tell you the mixture of Cheddar, Parmesan and Monterey Jack was meant to be especially combined with some baby tomatoes another must have for me. I’ll be honest, I NEVER use regulation size tomatoes during the winter but I can squeak by with some of the little ones, they are juicy and have some flavor that their larger relatives are lacking and heating them only helps.

This sandwich is a bit decadent but so worth it. Crispy cheese on the outside and gooey cheese on the inside? How could that not be fabulous right? I used a Panini press to make the Cubano’s and it was still on the counter so it did make these so easy (Now I’m hooked and contemplating leaving that never used appliance out ALL the time). But still, nothing all that difficult if using a griddle or frying pan. I found it easiest to just scatter some cheese on the griddle the approximate shape of the bread I was using and then placed the buttered bread on top. The press meant I didn’t have to turn them over but if I had, I would have just lifted a sandwich, sprinkled some cheese in place and flipped the sandwich on top of the cheese.

These take comfort to a whole new level so good and so warm and without a doubt I have to give a big part of that to the Parm. I’ve never used Parmesan in a grilled cheese sandwich before now I’m not quite sure I could ever make one without. Add a bowl of tomato soup and I think you have the perfect meal!

  • ¼ cup shredded Cheddar cheese
  • ¼ cup shredded Gruyere cheese
  • 1 pound 90%-lean ground beef
  • 1 tablespoon Worcestershire sauce
  • 1 ½ teaspoons paprika
  • ¼ teaspoon freshly ground pepper

Preheat grill to medium-high or preheat the broiler.

Combine Cheddar and Gruyere in a small bowl.

Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

To grill: Lightly oil the grill rack (see Tip). Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.

To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Inside Out Grilled Cheese

This recipe is not for those who care about rules in the kitchen. If you know anything about my cooking style, then you’ll be familiar with my love for grilled cheese, and my addiction to the patent pending “cheese blanket”. This recipe combines them both.

I’m constantly thinking about how I can evolve food and the thought process normally starts at the basics. In this case I’m dealing with a grilled cheese, something so simple it’s got two ingredients. Sometimes, when you introduce a little ingenuity in the kitchen, aka kitchenuity, anything is possible. The cheese blanket is like the Swiss army knife of ingredients at this point (meaning it has so many uses), swallowing up the bacon and bread that lies on top of it. Some people might hate on American cheese, but to me it screams classic grilled cheese, and when you’re throwing the rule book out the window, what is a classic anyways, and who gets to judge?

There are a few hidden secrets in this one as well. When creating something that seemingly has a bunch of ingredients that have the same textures, adding anything to contrast that, in this case the toasted slice of bread, becomes very important. On top of that, this thing has a lot of grease. The bacon, the American cheese and the fried mozzarella all have their own unique brand of extract. The toasted bread helps break the greasiness… if that’s even possible. If you’ve ever wanted to impress someone with three ingredients and a frying pan, this is the recipe you gotta try.

This Grilled Cheese Sandwich Has Cheese on the Inside and the Outside and It Tastes Incredible

The grilled cheese sandwich is one of those comfort foods you can’t imagine tasting any better. Its simplicity is one of the reasons it is so popular and almost required when served with tomato soup.

The inside-out grilled cheese sandwich is a creation by Chef John at Food Wishes and it tastes so heavenly. It has soft melted cheese on the inside and a nice crispy cheese layer on the outside. Again, so simple yet so good. This may be the best cheese sandwich you’ve ever had.

Inside and Out Grilled Cheese

Shred 1 cup of Sharp Cheddar Cheese and 1/2 cup of Monterrey Jack Cheese and set aside. You can totally used pre-shredded cheese.

In a large frying pan, add two tablespoons butter.

Once the butter is fully melted add two slices of white bread. You can use other types of bread, but traditional white is the best in my book. There is no need to try to make a grilled cheese healthy.

Once the bread is frying, add 1/2 cup of the Sharp Cheddar and 1/2 cup of the Monterrey Jack to one slice.

Then top with the cheese free slice. Then add 2-3 tablespoons of the Sharp Cheddar to the top of the bread.

Add another tablespoon of butter to the pan and flip the cheddar topped side onto the buttered pan.

Now top the remaining side of the bread with 2-3 more tablespoons of the Sharp Cheddar.

After about 2 minutes check to see if the bread and cheese are browned. If so, flip.

Cook for another 2-3 minutes, or until the bread and cheese are browned.

This is quite possibly the best grilled cheese I have ever had. The combination of cheeses make for a great sandwich. Plus, the crispy cheddar cheese on the bread makes for a tasty explosion.

The Inside Out Grilled Cheese Changes Everything

Grilled cheeses are an important part of our lives. They're there when it's cold. There when we had a bad day. They're even there when we have a bowl of tomato soup. Grilled cheeses are such a vital part of our getting by in life that we're always looking for ways to make it even better -- like covering it in gold.

Many have tried to top this mighty sandwich, and many have failed (as much as we love chocolate chip cookies, we don't want them in our grilled cheese). Except for one innovative individual who finally realized what grilled cheeses have been missing all this time: MORE CHEESE. Obviously.

This inside out grilled cheese melts cheese on the inside AND outside of the sandwich. While the cheese inside the sandwich gets all melty and lovely, the cheese on the outside of the sandwich becomes crusty and chewy. It's the best of both worlds.

There are many ways you can make this next generation grilled cheese sandwich. You can add bacon and double down on the cheddar like food blogger Cooking with Elise does (as pictured above). You can stuff it with Swiss, ham and pickles while making a parmesan crust on the outside like The Sweets Life did (pictured below).

And once you've had enough of the inside out grilled cheese sandwiches, you can make croutons with them and use it to top a bowl of tomato soup like food blogger Cherry on my Sundae so brilliantly did.

Or, if you're feeling a little traditional, you can just stick with the original recipe. We have 25 ways you can make that a little more special too.

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