Grilled Cheese Recipe

Prepare cheese and bread

Grate the sharp cheddar and Monterey Jack and mix together in a small bowl. If using Dijon mustard, spread it thinly on one side of each sourdough slice.

Butter the bread

Spread the unsalted butter evenly on the outside face of both bread slices. Lightly brush the inside faces with the olive oil (this helps heat transfer and prevents sogginess).

Assemble sandwich

Place one slice buttered-side down on a cutting board or plate. Sprinkle half the cheese mixture on the exposed inside face, season lightly with black pepper, then top with the remaining cheese. Cover with the second slice, buttered-side up.

Grill

Heat a nonstick or cast-iron skillet over medium-low to medium heat (about 300–325°F / 150–160°C if you have a thermometer). Place the sandwich in the pan. Cook 3–4 minutes on the first side until golden brown and the cheese begins to melt; press gently with a spatula. Flip and cook 2–4 minutes more until the second side is golden and cheese is fully melted. If the bread is browning too quickly before the cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat.

Rest and slice

Transfer the sandwich to a cutting board and let rest 1 minute to set. Slice in half diagonally and serve immediately.

While the sandwich grills, combine the quartered strawberries, grapes, and blueberries in a small bowl. Drizzle with lemon juice and honey if using, and toss gently to coat. Taste and adjust honey to your preference.

Portion the fruit into a small bowl or alongside the sliced grilled cheese and serve immediately so fruit is fresh and bright.