| Portions | Prep Time | Cook Time |
|---|---|---|
| Serves 1 | 2 minutes | 9 minutes |
Ingredients
- 5 slices Swiss gruyère (see note)
- 2 thick slices multigrain sourdough bread
- ¼ cup salted butter (ideally 84% milk fat), divided
Directions
- Layer 4 slices of gruyère on a piece of bread, trying to cover as much surface area as possible. Break up the final slice and place it wherever the bread is peeking through. Every inch should be covered. Top with the remaining slice of bread.
- In a nonstick pan over medium heat, slowly melt about three-quarters of the butter. High-quality butter will start to foam, and once that happens, place the sandwich in the pan and turn the heat to just above medium but not quite medium-high. Move the sandwich around the pan so it absorbs the butter.
- Apply a bit of pressure to the top of the sandwich so it gets a golden-brown crust. You could do this with your spatula or rest a small pot on top of the sandwich. After 4-5 minutes, you should have a perfectly browned sandwich bottom.
- Remove the sandwich from the pan, turn the heat back down to medium, and add the remaining butter. Once the butter foams up, return the sandwich to the pan, uncooked side down. Move it around so it absorbs the butter and apply pressure once again. Cook for 3-4 minutes on the second side, until perfectly golden brown.
- Transfer the sandwich to a cutting board and let it rest for 1½ minutes before slicing in half. I know this sounds a bit annoying, but I promise, this is the ideal resting time. Dig in.
Note: Buy high-quality gruyère that has been sliced fresh and not prepackaged. Let the cheese sit out at room temperature for 2 hours before preparing the sandwich.