This is more of a cheese toast than what we usually think of as grilled cheese. These crisp, nutty toasts are the perfect accompaniment to a hot bowl of soup.
- ½ cup grated Pecorino
- ½ cup finely shredded provolone
- ½ teaspoon dried oregano
- Unsalted butter, as needed
- Extra-virgin olive oil
- 4 (½-inch-thick) large slices country bread
- Freshly ground black pepper
- 2 tablespoons chopped fresh Italian parsley
In a small bowl combine the Pecorino, provolone, and oregano. Melt a small knob of butter and a little olive oil to create a thin film in the bottom of a large cast-iron skillet over medium heat. Swirl the butter and oil together and add the bread slices to the skillet in one layer. Weight with another skillet and cook until just crisp on the underside, 2 to 3 minutes.
Before flipping, sprinkle the tops with the cheese mixture and let melt slightly, about 1 to 2 minutes. Quickly flip the slices so the cheese stays on and weight the skillet with another skillet. Cook until the cheese is brown and crisp, about 3 minutes.
Flip right side up onto a serving plate and sprinkle with black pepper and parsley. Serve hot.