Ingredients:

  • 2 slices thick-cut sourdough bread
  • 1.5 oz Sharp White Cheddar, grated
  • 1.5 oz Gruyère cheese, grated
  • 1 tsp freshly grated Parmesan cheese
  • 1 tbsp unsalted butter, softened
  • 1 tbsp mayonnaise
  • 1 pinch garlic powder

Instructions:

  1. Grate the cheese. Mix the 1.5 oz Sharp White Cheddar and 1.5 oz Gruyère together in a small bowl. Note: Mixing ensures every bite has a balanced flavor profile.
  2. Create the spread. In a tiny ramekin, whip together the 1 tbsp softened butter, 1 tbsp mayonnaise, and the pinch of garlic powder.
  3. Prepare the bread. Lay your sourdough slices out and spread the fat mixture edge to edge on one side of each slice. Make sure there are no dry spots.
  4. Add the crunch. Sprinkle the 1 tsp Parmesan cheese onto the buttered side of the bread, pressing it in slightly. Note: This creates a savory lace on the crust.
  5. Preheat the pan. Place your skillet over medium low heat for 3 minutes. Wait for the heat to be uniform.
  6. Start the sear. Place one slice of bread, fat side down, into the pan.
  7. Load the core. Pile the mixed cheese evenly onto the bread in the pan. Keep the cheese slightly away from the very edges to prevent it from burning on the pan.
  8. Cap it off. Place the second slice on top, fat side up.
  9. The Flip. Cook for 4 minutes until the bottom is deep mahogany and shattering. Flip carefully.
  10. The Finish. Cook the second side for another 3-4 minutes until the cheese is visibly weeping from the sides.