The Mccullough & Og Cheese Recipe

Prepare bread

Spread 1 tablespoon of softened butter evenly on the outside face of each slice of sourdough. This will create the golden grilled exterior. On the inside face of one slice, spread the whole grain mustard in an even thin layer.

Seasoning

In a small bowl, combine the garlic powder and freshly ground black pepper. Sprinkle half of this seasoning mix lightly over the mustard-spread inside slice.

Assemble cheeses

On the mustard-and-seasoned inside face, layer the cheeses: start with half of the grated sharp cheddar (about 3/8 cup), then the sliced aged American or Muenster, then the shaved aged white cheddar/Gruyère, and finish with the remaining grated sharp cheddar. Distribute cheeses evenly so the sandwich melts uniformly.

Finish assembly

Place the second bread slice on top, buttered side facing out. Press gently to compact the sandwich slightly and help the cheeses contact the bread.

Cook — stovetop

Heat a heavy skillet or cast-iron pan over medium-low to medium heat (this lets the cheese melt without burning the bread). Once warm, place the sandwich in the pan. Cook for 3–4 minutes on the first side until golden brown and the cheese begins to melt. Carefully flip the sandwich with a spatula and press down gently (use a spatula or a second pan to apply slight weight). Cook another 3–4 minutes until the second side is golden and the interior cheeses are fully melted. If the bread is browning too quickly before the cheese melts, reduce heat to low and cover the pan with a lid for 1–2 minutes to trap heat and speed melting.

Alternate cook — oven (for multiple sandwiches)

Preheat oven to 375°F (190°C). Assemble sandwiches and place them on a baking sheet lined with parchment, buttered side up. Bake 6–8 minutes until golden, then carefully flip and bake another 4–6 minutes until the second side is golden and cheese is melted. For faster melting, place the pan under a broiler for 30–60 seconds at the end, watching closely to avoid burning.

Rest and slice

Transfer the cooked sandwich to a cutting board and let rest 1 minute (this tempers the cheese slightly and prevents immediate runout). Using a sharp knife, slice the sandwich diagonally or in half to serve.

Serve the sandwich immediately with cornichons or dill pickles on the side and a handful of potato chips or kettle chips for crunch. The sharp and aged cheeses pair nicely with the acidity of pickles.