Equipment
* optional
Ingredients
Main Components
- 2 sourdough bread, sliced
- 60 g sharp cheddar cheese, grated
- 20 g unsalted butter, room temperature
Nutrition (per serving)
Method
Grate the cheddar cheese if not already done. Using a butter knife, evenly spread the room temperature butter on one side of each slice of sourdough bread, ensuring edge-to-edge coverage.
Place a skillet over medium-low heat and allow it to preheat. Do not rush this step; a moderate temperature is crucial to melt the cheese without burning the bread.
Place one slice of bread into the skillet, butter-side down. Immediately distribute the grated cheddar evenly over the bread. Place the second slice of bread on top, butter-side up.
Cook undisturbed for 3 to 4 minutes. Lift the bottom slice slightly with a spatula to check the color. It should be deep golden brown.
Carefully slide the spatula completely under the sandwich and flip it in one quick motion. Press down lightly. Cook the second side for another 2 to 3 minutes until golden brown and the cheese is fully melted.
Remove the sandwich from the skillet and transfer to a cutting board. Let it rest for 30 seconds to allow the cheese to stabilize, then slice in half diagonally and serve.
Chef's Notes
- Using freshly grated cheese from a block is essential. Pre-shredded cheeses are coated in anti-caking agents like cellulose, which prevents them from melting smoothly.
- For an extra crispy and uniformly browned exterior, many professional cooks swear by a thin coating of full-fat mayonnaise instead of butter on the outside of the bread. The eggs and oil in mayonnaise brown beautifully and have a higher smoke point.
- Patience is key. Cooking on medium-low heat rather than high heat ensures the thermal energy has time to penetrate through the sourdough to melt the cheddar core completely before the exterior scorches.
Storage
Reheating: Reheat in a dry skillet over low heat until the bread crisps up again and the cheese melts.
