Spread half of the unsalted butter evenly on one side of each of the 4 bread slices. Sprinkle garlic powder and 1/8 tsp freshly ground black pepper across the buttered surfaces. These will be the exterior sides used for grilling.

Assemble interior

Flip the bread so the unbuttered sides face up. On two slices, spread about 2 heaping tablespoons of the Quick Q Sauce (see sauce section) across each slice. Evenly layer the grated cheddar (about 3/4 cup per sandwich), then top with smoked gouda slices if using. Add 3 slices of ham or turkey on each sandwich (if using), distribute the red onion and three dill pickle slices per sandwich. Spoon about 1 tsp of whole grain mustard over the fillings and finish with a light grind of black pepper.

Close and press

Place the remaining two bread slices (butter side out) on top of the filled slices to make two sandwiches. Press gently to compact the fillings so the sandwich contacts evenly when grilling.

Cook the sandwiches

Heat a large skillet or griddle over medium-low to medium heat (about 325–350°F / 160–175°C). Place one or two assembled sandwiches in the pan, buttered side down. Cook for 3–4 minutes until the bottom is golden brown and crisp. While the first side cooks, spread the remaining butter on the exposed top if any remains. Flip the sandwich carefully using a spatula and press slightly; continue cooking another 3–4 minutes until the second side is golden and the cheeses are melted. If the bread browns before the cheese melts, reduce heat to low and cover the pan with a lid for 1–2 minutes to help the cheese melt through.

Rest and slice

Transfer sandwiches to a cutting board and let rest 1 minute. Slice each sandwich diagonally and serve immediately with any extra Quick Q Sauce on the side for dipping.

Quick Q Sauce (creamy tangy spread)

Combine mayonnaise, Greek yogurt (or sour cream), honey, apple cider vinegar, smoked paprika, hot sauce, salt, and black pepper in a small bowl. Whisk until smooth and emulsified. Taste and adjust seasoning — add more honey for sweetness, more hot sauce for heat, or a splash more vinegar for brightness. Refrigerate the sauce for at least 10 minutes while you prepare the sandwiches to let flavors meld. Yield: about 3/4 cup.