- 4 slices of sourdough bread
- 2 cups grated gruyere and cheddar cheese
- 2 tablespoons butter, softened
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Using our Tool Fine & Coarse Micro Grater, coarsely grate the gruyere and cheddar cheese, placing aside.
Spread the softened butter on one side of each sourdough slice and the Dijon mustard onto the other side of the bread.
Sprinkle the grated cheese on the Dijon mustard side of two sourdough slices. Season with salt and pepper and top each sandwich with the remaining bread slice, ensuring the buttered side is facing outwards.
Preheat a Tan-ium 28cm Fry Pan over medium-high heat and transfer the sandwiches onto the pan. Press them down gently with a Tool Slotted Spatula until the bread is golden brown and crispy and the cheese has melted.
Remove the sandwiches from the heat before slicing them in half. Serve on Hue Dinner Plates in Blush and enjoy while still warm to make the most out of the ooey-gooey cheesiness!