Ingredients:

  • 4 slices thick-cut bread (Sourdough or Brioche recommended)
  • 4 oz (115 g) Aged Cheddar (shredded)
  • 2 oz (55 g) Monterey Jack or Gruyère (shredded)
  • 2 Tbsp (30 ml) Full Fat Mayonnaise
  • 1 tsp (5 g) Unsalted Butter (optional, for interior)
  • Pinch Freshly cracked Black Pepper
  • Small Pinch Maldon Sea Salt (for exterior crust)

Instructions:

  1. Grate and combine the Aged Cheddar and Monterey Jack (or Gruyère) cheeses in a small bowl. Ensure the cheese is shredded for the quickest melt.
  2. Prep the Bread: Lay the four slices of bread on the cutting board. If using, lightly spread 1/2 tsp of butter on one side of two slices of bread (this will be the interior) and season lightly with pepper.
  3. Build the Sandwich: Place an even mound of the combined cheese mixture onto the two interior-facing slices of bread. Place the remaining two slices on top to form the sandwiches. Press gently.
  4. Apply the Crispy Crown: Spread a thin, even layer of mayonnaise (approx. 1 Tbsp per sandwich) across the entire exterior surface of both sides of each sandwich. Season the exterior mayo with a tiny sprinkle of sea salt and pepper.
  5. Heat a heavy-bottomed skillet or cast-iron pan over medium-low heat. Place the assembled sandwiches into the warm, dry pan. Cook the first side for 4 to 5 minutes, checking every 90 seconds, until a deep, even golden brown crust is formed.
  6. Gently flip the sandwiches using a wide spatula. Lightly press down on the sandwiches for about 10 seconds to ensure good contact with the pan and help the cheese fuse. Cook the second side for another 3 to 4 minutes, or until the exterior is equally golden brown and the cheese is fully melted and gooey.
  7. The Rest and Serve: Remove the sandwiches from the pan and let them rest on the cutting board for 60 seconds. Slice the sandwich diagonally and serve immediately.