8slices ofSwiss Cheese(can sub Provolone or Cheddar)
Instructions
In a small pot combine butter, parsley and garlic until smooth and evenly distributed. Make sure the butter is not only softened, but also make sure it's measured/weighed (not heaping tbsp) or you'll end up with way too much butter. Place to one side.
In a pan with the heat OFF place two slices of bread. Spread with garlic butter then flip over the bread. Add Swiss (or cheese of choice), then add bolognese, top with parmesan then finish with mozzarella slices. Place the second slice of bread on top and spread with garlic butter.
Turn heat to a medium. Don't go any higher or you'll burn the garlic butter, you want to fry fairly low and slow. Once nicely browned on one side flip over and cook the other side until toasty and browned. Finish by garnishing with any leftover parsley/parmesan (optional). Enjoy!
Quick Demo
Notes
a) Bolognese - You want bolognese that's fairly thick, otherwise it'll seep out and cause the grilled cheese to go soggy. If your bolognese is on the saucy side consider thickening it in a saucepan then leave it to cool again. Important the bolognese isn't straight out the fridge as it may not completely heat through as it fries. On the contrary don't add bolognese that's steaming hot otherwise it'll make the sandwich go soggy. Room temp is best. If you're looking for a bolognese recipe from scratch check out my Fool-Proof Bolognese on my second blog!b) Bread - You want nice big thick slices of sturdy bread, just to keep all the filling intact.c) Order - Important to spread the bolognese in the centre, not directly on the bread or it'll make the bread go soggy.
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.