← Nouns Cooking · American

Ingredients

• 4 slices sourdough or sandwich bread
• 2 tbsp butter, softened
• 1 tbsp Mayonnaise (optional)
• 100 g sharp cheddar, grated
• 50 g Gruyère or Monterey Jack, grated
• 1 tsp Dijon mustard (optional)

Method

1. Spread one side of each slice of bread thinly with butter (or a mix of butter and mayonnaise for extra crunch). Spread a little mustard on the other sides, if using.
2. Place two slices butter side down in a cold non-stick or cast-iron pan. Pile on the cheeses and top with the other slices, butter side up.
3. Set the pan over medium-low heat and cover with a lid. Cook for 3–4 min, until the underside is deep golden.
4. Flip, press gently with a spatula and cook uncovered for 3–4 min more, until the second side is golden and the cheese is completely melted. Rest for 1 minute, then cut and serve.

Tips

• Low heat and a lid are the trick: the cheese melts fully before the bread burns.
• Serve with the Classic Tomato Soup from the Soups kitchen for a perfect rainy-day lunch.

Sources

Written in our own words after cross-checking these recipes:

Jo Cooks Love and Lemons