Ingredients:

  • 2 slices Artisan Sourdough Bread (Thickly cut, approx. 1.5 cm)
  • 45 g (1/2 cup) Sharp Cheddar Cheese, grated
  • 45 g (1/2 cup) Gruyère Cheese, grated
  • 1 Tbsp Unsalted Butter, softened
  • 1 tsp Full-Fat Mayonnaise
  • Pinch Flaky Sea Salt (Optional, for seasoning the crust)

Instructions:

  1. Grate both the sharp Cheddar and the Gruyère and gently toss them together in a small bowl. Grated cheese melts faster and more evenly than sliced cheese.
  2. In a tiny bowl, whisk together the softened butter and the mayonnaise until smooth. This is your 'magic fat.'
  3. Liberally and evenly spread half of the butter-mayo mixture onto one side of each slice of bread.
  4. Place one slice of bread, fat-side down, on a clean cutting board. Pile the grated cheese mixture evenly across the bread. Top with the second slice of bread, fat-side up.
  5. Place a medium, heavy-bottomed skillet over low heat. It must be gentle heat—if it smokes, it’s too hot.
  6. Once the pan is gently warmed, place the sandwich into the pan. Do not press down initially.
  7. Cook the sandwich undisturbed for 4–5 minutes. After 3 minutes, place a small lid or metal bowl over the sandwich to trap the steam and heat, encouraging the cheese to melt from the top down.
  8. When the first side is deep golden brown, carefully use the spatula to flip the sandwich.
  9. Cook the second side for another 3–4 minutes until it is equally golden brown and crispy. Sprinkle a pinch of flaky sea salt onto the top crust immediately after flipping.
  10. Gently press the top of the sandwich; if the cheese yields softly, it is perfectly melted. Transfer the sandwich to a cutting board, slice diagonally, and serve immediately.