Ingredients:

  • 3 tbsp (42g) Unsalted Butter, softened
  • 1 tbsp (15g) Full-fat Mayonnaise
  • 2 cloves Garlic, microplaned
  • 1 tsp (1g) Fresh Parsley, chopped
  • 1 tbsp (5g) Freshly grated Parmesan cheese
  • 1 pinch Flaky Sea Salt
  • 4 thick slices (approx. 180g) Sourdough or Brioche bread
  • 1 cup (113g) Shredded Low-Moisture Mozzarella
  • 1/2 cup (56g) Sharp White Cheddar, shredded

Instructions:

  1. Prepare the spread. Combine 3 tbsp softened butter, 1 tbsp mayo, 2 microplaned garlic cloves, 1 tsp parsley, 1 tbsp Parmesan, and a pinch of salt in a small bowl.
  2. Coat the bread. Spread the garlic mixture generously on one side of each of the 4 slices of bread.
  3. Heat the pan. Place a skillet over medium low heat for 2 minutes until a drop of water flicked on it dances and evaporates.
  4. Layer the base. Place 2 slices of bread, garlic side down, into the pan.
  5. Add the cheese. Evenly distribute 1 cup of mozzarella and 1/2 cup of cheddar across the two slices in the pan.
  6. Close the sandwich. Top with the remaining 2 slices of bread, ensuring the garlic butter side is facing up (outward).
  7. Searing the first side. Cook for 3-4 minutes until the bottom is a deep golden brown and the cheese starts to soften.
  8. The flip. Carefully slide your spatula under the sandwich and flip in one quick motion.
  9. Finish the melt. Press down lightly with the spatula and cook for another 3-4 minutes until the bread is mahogany and the cheese is fully molten.
  10. Rest and slice. Remove from heat and let it sit for 1 minute before slicing diagonally.