Cheddar and Mozzarella Grilled Cheese Sandwich
Buttery sourdough toasted in a skillet with sharp cheddar and mozzarella until golden and gooey.
Equipment
- Heavy skillet
- Spatula
Ingredients
Main Ingredients
- 2 slices sourdough bread about 1/2 inch thick
- 2 tbsp salted butter softened
- ⅓ cup sharp cheddar cheese freshly grated
- 1 oz mozzarella cheese freshly grated
Instructions
Cooking
- Butter. Coat both sides of each bread slice with the soft butter.
- Toast. Place the slices in a skillet over medium low heat and toast 1 minute.
- Layer. Turn one slice over, top with cheddar and mozzarella, and close with the second slice, toasted side down.
- Cook. Cook 3 minutes, pressing lightly, until golden.
- Flip. Flip and cook 3 more minutes until the second side is crisp and the cheese is melted.
- Serve. Rest 1 minute, cut in half, and serve hot.
Notes
Substitutions: Gruyere or Monterey Jack can replace the cheddar or mozzarella.
Tips: Keep the heat at medium low so the cheese melts before the bread browns too much.
Storage: Refrigerate leftovers up to 2 days. Reheat in a skillet until hot through.