Ingredients
Scale
- 4 slices of thick-cut sourdough or artisan bread (substitute with whole wheat or multigrain for a healthier twist)
- 2 tablespoons unsalted butter, softened (can use olive oil spread for dairy-free option)
- 1 cup shredded sharp white cheddar cheese
- 1/2 cup shredded Gruyère cheese (substitute with Swiss cheese if preferred)
- 1/4 cup cream cheese, softened
- 1 teaspoon Dijon mustard (optional, but adds a lovely tang)
- 1/2 teaspoon garlic powder
- 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried thyme)
- Freshly ground black pepper, to taste
- Optional: thin slices of tomato or caramelized onions for extra depth
Instructions
- Begin by softening the cream cheese with the Dijon mustard, garlic powder, and chopped thyme in a small bowl. This mixture will add a subtle layer of flavor that Mama Lou always insisted on—“It’s the little things,” she’d say.
- Spread one side of each bread slice generously with the cream cheese mixture. This not only adds flavor but keeps the sandwich moist inside while the outside crisps.
- On two slices, layer the shredded cheddar and Gruyère evenly. If you’re adding tomato or caramelized onions, now’s the time to place them on top of the cheese. Season with a pinch of black pepper.
- Top with the remaining bread slices, cream cheese side down, to form two sandwiches.
- Heat a cast-iron skillet or non-stick pan over medium-low heat. Spread softened butter on the outside of each sandwich slice—both top and bottom. Mama Lou taught me patience here; cooking low and slow is the secret to a perfectly golden crust without burning.
- Place the sandwiches in the skillet and cook for 4-5 minutes on the first side, checking often to ensure golden brown color. Flip carefully and cook another 3-4 minutes until the cheese is melted and the bread is crisp and buttery.
- Remove from heat and let the sandwiches rest for a minute or two. This allows the cheese to settle just right, making every bite ooze with goodness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
