Ingredients:

  • 2 slices (60g) sourdough or thick-cut white bread
  • 1 tbsp (15g) full fat mayonnaise
  • 1 tsp (5g) unsalted butter, softened
  • 2 oz (56g) sharp cheddar, freshly grated
  • 2 oz (56g) Gruyère or mozzarella, freshly grated

Instructions:

  1. Grate the sharp cheddar and Gruyère (or mozzarella) from the block.
  2. Spread a thin layer of 1 tsp softened unsalted butter on the inside faces of the 2 slices of bread.
  3. Spread a thin, even layer of 1 tbsp mayonnaise on the outside faces of the bread, ensuring coverage to the edges.
  4. Place the grated cheese evenly between the buttered inside faces of the bread to assemble the sandwich.
  5. Place a non-stick skillet or cast-iron pan over medium-low heat until a gentle sizzle occurs upon contact.
  6. Place the sandwich in the pan and cook for 3–4 minutes, pressing down gently with a spatula to ensure maximum contact, until the bread is a deep mahogany gold.
  7. Flip the sandwich carefully.
  8. Cook the second side for 3 minutes.
  9. If the cheese is not fully melted, place a lid over the pan for the final 60 seconds to trap heat.
  10. Remove from heat and let the sandwich sit for 30 seconds before slicing diagonally.