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Ingredients
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Sandwich
Three-cheese filling
Swiss crust (topping)
Method
Prepare sandwich
Assemble cheese mix
In a small bowl combine the grated cheddar and fontina. Stir in mayonnaise (if using) and Dijon mustard to help the cheeses bind and promote even melting. Season with 1/8 tsp freshly ground black pepper and mix until evenly distributed.
Prep bread
Spread about 3/4 tablespoon (approximately 3/4 of the softened butter portion) evenly on the outside face of one slice of sourdough and the remaining butter on the outside face of the second slice. On the inside face of one slice, spread the assembled cheese mixture, leaving a 1/4-inch border. Layer the thinly sliced Swiss/Emmental on top of the grated-cheese mixture so the Swiss side will form the crunchy crust when finished.
Assemble sandwich
Close the sandwich with the two slices, buttered sides out. Press gently to compact the filling so the sandwich cooks evenly.
Cook and create Swiss crust
Pan-fry until golden and melted
Heat a nonstick skillet or cast-iron pan over medium-low to medium heat. Place the sandwich in the pan and cook for 3–4 minutes on the first side, checking after 3 minutes. When the bread is golden brown, carefully flip the sandwich with a spatula. Reduce heat slightly if the bread is browning too quickly — goal is to let the cheese melt thoroughly without burning the bread.
Add Swiss crust
After flipping, immediately sprinkle the 1/4 cup grated Swiss/Emmental onto the pan next to the sandwich (or on top of the slice if pan is large and you can hold sandwich tilted). Drizzle or brush the 1/2 tsp melted butter over the grated cheese. Allow the cheese to melt and crisp for 1–2 minutes until it bubbles and edges turn golden-brown and lacy. Using the spatula, carefully press the melted cheese against the exposed outside of the top bread slice to adhere, forming a crisp Swiss crust patch on the sandwich. If you prefer the crust on a whole side, spoon the melted cheese over the exposed buttered bread and gently press.
Finish and rest
Once the internal cheeses are fully melted (test by gently pressing the sandwich and feeling for give, about 2–3 more minutes total depending on heat), remove the sandwich from the pan to a cutting board. Let rest for 1 minute to stabilize the molten cheese so it won't run out when cut.
Serve
Slice the sandwich in half (diagonally or down the middle) revealing the molten three-cheese interior and the crisp Swiss crust. Serve immediately. Optional: serve with a small side of tomato soup, pickles, or mustard for dipping.