Cacio e Pepe Frico Grilled Cheese
Makes 1 sandwich
2 ounces semisoft cheese, like fontina and/or provolone, finely grated
1/2 ounce pecorino cheese, finely grated
2 slices sourdough bread
1 1/2 tbsp high-quality salted butter (I like Kerrygold!)
1/2 tsp ground black pepper
In a small bowl, mix together cheeses. Divide all but 2 tbsp of cheese mixture between slices of bread. Spread 1/2 tbsp butter on the top side of the sandwich, only. Meanwhile, heat 1 tbsp butter in a skillet on medium heat. When melted, evenly sprinkle with 1/4 tsp black pepper, then 1 tbsp of cheese mixture. Place the unbuttered half of the sandwich atop the melting cheese, allowing the bottom to become golden brown before flipping, about 3 minutes. Meanwhile, sprinkle the top half of the sandwich with the addition 1 tbsp of cheese and 1/4 tsp of black pepper. When the bottom side is perfectly golden and brown, use a spatula to gently lift the frico from the pan and flip the sandwich over to cook the other side (NOTE: it’s totally fine if some of the cheese you sprinkled falls off here, because it’s going to get frico-ed, anyway). When the sandwich is fully cooked, with golden brown frico on both sides (about 2 more minutes), transfer to a plate. Let rest for 1-2 minutes before gently slicing on the diagonal and NOT. SHARING. WITH. ANYBODY.