Ingredients:

  • 4 slices Good Quality Sourdough or Pain de Mie (about ¾ inch thick)
  • 4 Tablespoons Unsalted Butter, softened (room temperature)
  • 1 Tablespoon Mayonnaise (optional, for external coating)
  • 2 ounces Sharp Cheddar Cheese, grated
  • 2 ounces Monterey Jack or Gruyère cheese, grated
  • 1 Tablespoon Parmesan Cheese, freshly grated

Instructions:

  1. Grate the Cheddar and Monterey Jack/Gruyère. Combine them in a small bowl with the grated Parmesan. Mix well.
  2. Lay out the four slices of bread. On one side of each slice, evenly spread a thin layer of softened butter right to the edges. For an extra crisp crust, spread a very thin layer of mayonnaise over the buttered side.
  3. Assemble the sandwich: Place two slices butter-side down. Divide the cheese mixture evenly over these two slices. Top with the remaining two slices, ensuring the unbuttered/un-mayo'd side is facing up.
  4. Place the skillet over medium-low heat. Patience is crucial here; the goal is slow rendering of the butter and gentle melting of the cheese.
  5. Place the assembled sandwiches into the pan (it should be gently warming, not smoking hot). Cook slowly for 4–5 minutes until the bottom slice is deep golden brown.
  6. Carefully flip the sandwiches. Use the spatula to gently press down for a few seconds to ensure full contact with the pan.
  7. Continue cooking on the second side for another 3–4 minutes until the second side is golden and the cheese is fully melted and oozing slightly.
  8. Remove immediately, slice diagonally, and serve piping hot, ideally with tomato soup.