Ingredients:

  • 2 slices (approx. 2 oz / 56g) Sourdough or Thick-cut White Bread
  • 1 tbsp (15g) Light Mayonnaise
  • 1 tsp (5g) Garlic Powder
  • 1 oz (28g) Sharp Cheddar, freshly grated
  • 1 oz (28g) Gruyère or Havarti, freshly grated
  • 1 slice (approx. 20g) Low-sodium American cheese

Instructions:

  1. Freshly grate the Cheddar and Gruyère, then mix them in a small bowl to ensure an even distribution of flavors.
  2. Spread a thin, even layer of mayonnaise on one side of each bread slice. Sprinkle the garlic powder over the mayo.
  3. On the non-mayo side of one slice, place the slice of American cheese, followed by the grated cheese blend, then top with the second slice of bread, mayo-side out.
  4. Place the sandwich in a cold non-stick skillet and turn the heat to Medium-Low.
  5. Place a second heavy pan or a press on top of the sandwich to ensure total contact between the bread and the heat source.
  6. Cook for 3–5 minutes until the bread is a deep mahogany-gold and the cheese begins to slump at the edges, then flip carefully.
  7. Cook the other side for another 3–5 minutes until golden and the center is completely molten.