The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese. Nutty and complex Comté, made in the Jura region of the French Alps, is great for grilling; if you can’t find it, Gruyère is a suitable substitute. Slathering the bread liberally with butter helps the bread crisp evenly in the pan.
Ingreadients:
- 4 Tbsp. unsalted butter, softened
- Four ½-in. thick slices sourdough bread
- 2⅓ cup (8 oz.) coarsely grated Comté cheese
Direction
- Spread the butter evenly on both sides of each slice of bread. Put half of the cheese on one slice and half on another. Top each with remaining bread slices.
- Heat a large cast-iron skillet or griddle over medium-low heat. Add the sandwiches and cook, flipping once, until golden brown and crusty on both sides, 18–20 minutes. Transfer the sandwiches to a cutting board, cool slightly, then slice them in half and serve warm.
