Ingredients:

  • 4 slices sourdough or thick-cut white bread (120g)
  • 2 tbsp unsalted butter, softened (28g)
  • 1 tbsp mayonnaise (15g)
  • 1 cup sharp cheddar cheese, grated (115g)
  • 1/2 cup Gruyère or mozzarella, grated (55g)
  • 1 pinch garlic powder (1g)

Instructions:

  1. Spread a thin, even layer of softened butter on one side of each bread slice, then apply a very thin layer of mayonnaise over the butter.
  2. Place two slices of bread butter-side down on a clean surface and distribute the grated Cheddar and Gruyère evenly across the slices, leaving a small margin at the edges.
  3. Sprinkle with garlic powder if desired, then top with the remaining slices, butter-side up.
  4. Place the sandwiches in a cold non-stick skillet, then turn the heat to medium-low and press down lightly with a spatula.
  5. Cook for 3–5 minutes per side until the bread is golden-brown, smells nutty, and the cheese is visibly oozing.