Melted Recipe

Prepare bread

Spread 1 tablespoon unsalted butter evenly on the outside face of each sourdough slice. On the inside face of one slice, spread the Dijon mustard in a thin layer.

Assemble cheese

On the mustard-topped inside face, sprinkle half the shredded sharp cheddar, then all the shredded Gruyère, then the remaining cheddar on top. If using ham or turkey, lay the slices between cheese layers so meat is fully enclosed by cheese.

Optional add-ins

If using tomato slices, blot them dry and place on top of the inner cheese layer. If using caramelized onions or pickled jalapeños, distribute them evenly over the cheese before closing the sandwich with the second bread slice (buttered side up).

Season and press

Sprinkle garlic powder evenly over the top of the exposed cheese before closing the sandwich. Press gently to compress the sandwich into an even thickness.

Cook

Heat a nonstick skillet or cast-iron pan over medium-low heat. Place the sandwich in the pan, buttered side down. Cook for 3–4 minutes until the bottom is golden brown and the cheese begins to melt. While the first side cooks, spread the remaining 1 tablespoon butter on the top slice. Flip the sandwich and cook another 3–4 minutes, pressing occasionally with a spatula, until the second side is golden and cheese is fully melted (internal temperature ~140°F/60°C if measured). If cheese isn’t fully melted after browning both sides, lower heat to low, cover pan with a lid for 1–2 minutes to trap heat and finish melting.

Rest and slice

Remove sandwich to a cutting board and let rest 1 minute to let cheese set slightly. Slice in half on a diagonal and transfer to a plate.

Plate the sandwich with a pickle spear or cornichons on the side and serve with ketchup or your preferred house sauce. Serve immediately while hot and melty.