Ingredients
Bread
- 4 thick slices sourdough or country bread
(at least 2–3 cm / 1 inch thick)
Cheese Filling (mix & match)
- 1½ cups shredded mozzarella (stretch)
- 1 cup shredded cheddar (flavor)
- ½ cup shredded Gruyère or fontina (creaminess)
- Optional: 2 tbsp cream cheese (extra gooey)
Butter Spread
- 4 tbsp unsalted butter, softened
- 1 tsp garlic powder (or 1 grated garlic clove)
- 1 tsp dried parsley or mixed Italian herbs
- Pinch of salt
Inside Seasoning (optional but recommended)
- Freshly ground black pepper
- Pinch of chili flakes
- Optional add-ins:
- Caramelized onions
- Crispy bacon bits
- Sautéed mushrooms
Prep
- Make herb butter
Mix butter, garlic, herbs, and salt until smooth. - Cheese mix
Combine all cheeses in a bowl. Toss gently so they melt evenly.
Assembly
- Butter one side of each bread slice generously.
- Place 2 slices butter-side down.
- Pile cheese mixture thickly (don’t be shy).
- Add any optional fillings.
- Top with remaining bread, butter-side up.
- Press gently so everything holds together.
Cooking (CRUCIAL PART)
Stovetop Method (Best Result)
- Heat a non-stick or cast-iron pan on LOW–MEDIUM.
- Place sandwich in pan.
- Cover with a lid (this traps heat for melting).
- Cook 4–5 minutes per side, pressing lightly with a spatula.
- Flip carefully when deeply golden.
- Cheese should be fully melted and oozing.
Pro tip:**
If the bread browns too fast, lower heat. Low and slow = gooey center.
Oven Finish (Extra Thick Sandwiches)
If your sandwich is very thick:
- Brown both sides in pan (2–3 min each).
- Transfer to oven at 180°C / 350°F for 5–7 minutes.
- Rest 2 minutes before cutting.
Serving
- Slice in half to show that molten cheese pull
- Sprinkle extra dried herbs or flaky salt on top
- Serve with:
- Tomato soup
- Hot sauce
- Pickles or side salad
Variations
- French Toast Grilled Cheese: Dip bread in egg + milk before cooking
- Garlic Bread Version: Add grated parmesan to butter
- Spicy Version: Jalapeños + pepper jack
- Luxury Version: Brie + Gruyère + truffle oil