Ingredients

• 2 slices sourdough or rustic white bread (½” thick)
• 2 tbsp salted butter, softened (or vegan butter)
• 1 oz (30g) sharp white cheddar, shredded
• 1 oz (30g) Gruyère or provolone, shredded (for superior melt & nutty depth)
• Optional upgrades:
– 1 tsp Dijon mustard (spread inside)
– Thinly sliced tomato or caramelized onions
– Pinch of garlic powder in butter

Instructions

Butter one side of each bread slice—generously, edge to edge (this ensures deep golden crust).
Place one slice, butter-side down, in a cold skillet (nonstick or cast iron).
Layer cheeses evenly (and add extras if using). Top with second slice, butter-side up.
Cook over medium-low heat (key for melt without burn!) 3–4 min per side, pressing gently with spatula, until deeply golden and cheese flows.
Rest 1–2 min before cutting—lets cheese set slightly for clean slices. Serve hot with tomato soup or quick-pickled cucumbers.