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Ingredients
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Sandwiches
Method
Sandwiches
Prepare ingredients
Grate the cheddar and Gruyère if not pre-shredded. Lay out all cheese types. Spread 1/2 tablespoon of butter on one side of each slice of sourdough (total 4 tbs for 8 slices). Brush the unbuttered side of two slices (the interior sides) very lightly with 1/2 teaspoon olive oil each if desired for a slightly crisper interior. On the unbuttered interior side of four slices, spread about 1/2 teaspoon Dijon mustard each (total 2 tsp) and sprinkle about 1/4 tsp freshly ground black pepper per sandwich (total ~1 tsp).
Assemble sandwiches
For each sandwich, place two sourdough slices butter-side-out: buttered side facing the pan. On the interior (mustard) side of the bottom slice, layer about 1/2 cup shredded sharp cheddar, 2 slices of Muenster, and approximately 2 tablespoons grated Gruyère. If using tomato or onion, add a thin layer now (about 1/4 cup sliced tomato or 1 tablespoon onion per sandwich). Top with the second slice of bread, interior side down so the buttered surfaces are outermost.
Cook on stovetop (recommended)
Heat a heavy skillet or cast-iron pan over medium-low to medium heat. Once warm, place one or two sandwiches in the skillet (do not overcrowd). Cook slowly for 3–4 minutes on the first side, pressing gently with a spatula or a weighted press, until the bread is golden brown and the cheese begins to melt. Flip carefully and cook the other side another 3–4 minutes, pressing occasionally. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan with a lid for 1–2 minutes to trap heat and encourage melting.
Finish in oven (optional for very melty cheese)
Preheat oven to 350°F (175°C). After browning both sides briefly (about 1–2 minutes per side) in the skillet, transfer sandwiches to a baking sheet and place in the oven for 4–6 minutes or until the cheese is fully melted and the interior is hot. This is useful for thicker stacks of cheese.
Serve
Remove sandwiches from the pan or oven and let rest 1 minute, then slice each sandwich diagonally. Serve immediately while hot and gooey. If desired, add extra freshly cracked pepper. Leftover sandwiches can be reheated in a skillet over low heat, flipping frequently, or in a 350°F (175°C) oven for 6–8 minutes.