Grilled Sourdough Recipe

Bring butter to spreadable temperature

If your butter is chilled, leave it out for 10–15 minutes so it's soft enough to spread easily. Alternatively, microwave in 5-second bursts until just soft but not melted.

Spread about 3/4 tablespoon of softened butter evenly over one side of each sourdough slice. If you prefer a lighter, crispier crust, brush the buttered side very lightly with olive oil (about 1/4 tsp per slice). The buttered side will become the exterior that grills to golden brown.

If using fillings: On the unbuttered side of two slices, spread 1 teaspoon Dijon mustard evenly (optional). Divide and layer the cheese evenly across the two unbuttered sides. Add tomato slices, season tomato lightly with a pinch of sea salt and a few cracks of black pepper, and top with basil leaves. Close each sandwich with the buttered side facing out.

If making plain grilled sourdough (no fillings), simply butter one or both sides of each slice and stack or serve as desired.

Preheat pan or griddle

Heat a heavy skillet, cast-iron pan, or electric griddle over medium to medium-low heat until hot but not smoking (about 3–5 minutes). A lower heat helps the bread brown evenly while giving any cheese time to melt.

Grill the sandwiches

Place assembled sandwiches (or single slices if plain) in the pan, buttered side down. Press gently with a spatula or a second heavy pan to ensure even contact. Cook for 3–4 minutes until the bottom is golden brown and crisp. Flip and cook the other side 2–3 minutes more, or until golden and any cheese has melted. If cheese is not melting quickly enough, reduce heat and cover the pan for 1–2 minutes to trap heat.

Grill plain slices

For plain grilled sourdough slices, cook buttered slices 2–3 minutes per side until golden and crisp. Remove from heat when both sides are evenly browned.

Remove sandwiches or slices to a cutting board. Let rest 1 minute so cheese sets slightly. If making sandwiches, cut each in half diagonally or in thirds as preferred.

Season the finished grilled sourdough with the remaining 1/4 teaspoon coarse sea salt and a light crack of black pepper, if desired. Serve with mixed greens dressed with a drizzle of balsamic glaze alongside, or enjoy plain.