AuthorJake TaylorCategorySandwichDifficultyBeginner📝 Ingredients
4 slices sourdough bread, ¾- to 1-inch thick
1 tbsp softened butter —or mayo—per slice (4 tbsp total)
4 oz aged cheddar, thin-sliced or freshly shredded
2 oz Gruyère (optional for extra melt)
Pinch of kosher salt (if using unsalted butter)
👨🍳 Instructions
1
Pre-heat skillet
Heat a cast-iron or heavy non-stick pan over medium-low.
2
Butter bread
Spread softened butter edge-to-edge on the outsides of all bread slices.
3
Assemble
Lay one slice (butter-side down) in the pan. Cover with half the cheddar, then Gruyère, then the rest of the cheddar. Top with the second slice, butter-side up.
4
Grill, low & slow
Cook 3–4 min until the bottom is deep-golden. Flip once. Press gently and cook another 3–4 min until cheese is fully melted.
5
Rest & serve
Transfer to a board, rest 1 min (cheese sets), slice, and enjoy.
💡 Smokey’s Tips:
- Medium-low heat prevents burning while cheese melts.
- Swap sourdough for brioche (lower heat) or Texas toast (slightly higher heat).
Ingredients
📝 Ingredients
4 slices sourdough bread, ¾- to 1-inch thick
1 tbsp softened butter —or mayo—per slice (4 tbsp total)
4 oz aged cheddar, thin-sliced or freshly shredded
2 oz Gruyère (optional for extra melt)
Pinch of kosher salt (if using unsalted butter)
