Ingredients:

  • thick-cut Sourdough Bread slices (approx. 3/4-inch thick)
  • Tablespoons Unsalted Butter, softened (or 2 Tablespoons Mayonnaise)
  • /2 cup Sharp Cheddar cheese, grated
  • /4 cup Gruyère or Monterey Jack cheese, grated
  • teaspoon Parmesan or Pecorino Romano, finely grated (optional exterior seasoning)
  • Pinch of Fine Sea Salt (if using unsalted butter)

Instructions:

  1. Grate all cheeses and mix them gently in a small bowl. Lay the two slices of sourdough bread on a clean surface.
  2. Spread a thin, even layer of softened butter or mayonnaise edge-to-edge on ONE side of each slice of bread. This is the exterior surface.
  3. Flip both slices over. On the unbuttered/un-mayo’d side of one slice, evenly layer the mixed cheeses, leaving a small border.
  4. Place the second slice of bread on top, ensuring the fat-side is facing outwards. Gently press down. Optionally, lightly sprinkle the exterior top slice with Parmesan cheese.
  5. Place a heavy-bottomed skillet over low to medium-low heat. Allow the pan to preheat for 3 minutes. This low heat is critical for an even cook.
  6. Place the assembled sandwich into the preheated, dry pan (the fat is already applied to the bread). Cook undisturbed for 6 to 8 minutes.
  7. Check the underside with a spatula; it should be deep golden brown. Gently flip the sandwich.
  8. Cook the second side for another 5 to 7 minutes. If the cheese isn't fully melted, cover the pan with a lid for the final 2 minutes to trap steam and encourage melting.
  9. Remove the sandwich immediately from the heat. Let it rest on a cutting board for 1 minute before slicing diagonally. Serve piping hot.