Fromage Menu Grillé Americano Recipe

Prepare bread and condiments

Spread dijon mustard evenly over one side of one slice of sourdough. Spread mayonnaise over one side of the other slice. These will be the interior faces of the sandwich.

Assemble cheeses and fillings

On the mustard-spread slice place half the grated cheddar evenly, then layer the Monterey Jack slices, then the American cheese slice. If using ham, add it on top of the cheeses, then finish with the remaining grated cheddar to help the cheeses meld together.

Butter the exterior faces: spread the softened butter evenly on the outside of both bread slices (the sides that will contact the pan).

Heat a skillet or nonstick pan over medium-low to medium heat. The lower heat allows the cheese to melt before the bread browns too quickly.

Place the assembled sandwich in the skillet, buttered-side down. Cook for 3–4 minutes until the underside is golden brown.

Carefully flip the sandwich using a spatula. Press gently with the spatula or a spatula-topper to encourage contact between cheese and bread, and continue cooking another 3–4 minutes until the second side is golden and the cheeses are fully melted. If the bread is browning too fast and the cheese hasn't melted, lower the heat and cover the pan for 1–2 minutes to trap heat and finish melting.

Remove the sandwich to a cutting board and let rest 1 minute. Slice in half on the diagonal.

Plate the sandwich with optional pickle and tomato slices. Add hot sauce or ketchup at the side for dipping, if desired.

Serve immediately while hot and the cheeses are gooey.