Ingredients
Method
- Prep the Bread: Lay both slices of sourdough flat on a clean cutting board. Spread a thin, layer of mayonnaise over the top side of each slice. These mayo-coated sides will make direct contact with the pan.
- Layer the Cheeses: Invert the bread slices so the mayonnaise sides face down. On one slice, build your cheese profile by laying down the extra-sharp cheddar first, followed immediately by the Gouda. Top with the second slice of sourdough, ensuring the mayonnaise-coated side faces outward.
- Heat the Skillet: Place a seasoned cast-iron or heavy non-stick skillet over medium low heat. Add 1 tablespoon of your unsalted butter, swirling it across the skillet until fully melted.
- Toast Low and Slow: Carefully transfer the sandwich into the pool of melted butter. Cook undisturbed for 4 to 5 minutes. Maintain a low temperature to give the sourdough time to crisp, while allowing the interior cheeses to completely melt.
- Flip and Finish: Once the underside reaches a deep golden color, carefully slip the sandwich over. Introduce the remaining butter to the skillet if the surface seems dry. Toast for an additional 3-4 minutes until both sides are crisp and the cheese core is completely melted and gooey.
- Serve: Remove from heat, slice in half, and serve immediately alongside hot, roasted tomato soup.
Notes
Shredding the cheese from a block ensures a silkier melt compared to pre-packaged slices. Using mayonnaise on the outer crust provides an even, golden-brown crunch while helping prevent the bread from scorching.