Grilled Cheese: Sourdough Cheddar Gruyere Sandwich
A hot sandwich made with golden, buttered sourdough bread and melted sharp cheddar plus Gruyere cheese, featuring a crispy exterior and gooey interior.
Ingredients
For the Sandwich
- 2 slices Sourdough bread Use medium-thick slices, about 1/2 inch; substitute country loaf if needed
- thin layer Mayonnaise Use full-fat mayo for best browning and flavor
- thin layer Dijon mustard Use classic Dijon or whole-grain mustard for texture
- 1 to 2 ounces Sharp cheddar, grated Adjust based on slice size; aged cheddar adds tang
- 1 to 2 ounces Gruyere or Raclette, grated Choose Gruyere for nuttiness or raclette for ultra-melt
- enough to coat skillet Butter for pan Use unsalted or lightly salted butter; clarify for higher smoke point
Instructions
Preparation
- Place the bread slices on a cutting board and spread the top side of each slice with a thin layer of mayonnaise.
- Flip one slice of bread and spread its other side with Dijon mustard evenly from edge to edge.
Assembly
- Layer the grated sharp cheddar evenly over the mustard-coated slice to cover most of the surface.
- Layer the grated Gruyere or raclette over the cheddar to create an even melting stack.
- Place the other slice of bread on top of the cheese, ensuring the mayonnaise side faces outward for optimal browning.
Cooking
- Heat a nonstick or cast-iron skillet over medium-low heat until warm and stable.
- Melt enough butter in the bottom of the pan to coat it lightly, watching for gentle foaming.
- Place the assembled sandwich in the pan and immediately cover with a lid to trap heat.
- Cook for 2 to 3 minutes or until the bottom slice of bread is golden brown and crisp.
- Flip the sandwich carefully using a spatula and replace the lid to retain heat for melting.
- Cook until the other slice is golden brown and the cheese is melted, 1 to 3 minutes, lowering heat if needed.
- Remove the sandwich from the pan and place it on a cutting board to rest for thirty seconds, allowing the cheese to stabilize.
- Slice and serve immediately while the interior remains gooey and the crust stays crisp.
Notes
Use grated cheese rather than slices to speed melting and ensure even distribution. Apply mayonnaise to the outside of the bread for a reliably golden crust. Cover the pan while cooking to trap heat and melt the cheese without burning the bread.