Cheese Grilled Honey Bliss (Printable View)

Buttery sourdough layered with sharp cheddar, mozzarella, Gruyère, and honey for a sweet-savory delight.

# What You'll Need:

→ Bread

01 - 4 slices sourdough or country-style bread

→ Cheeses

02 - 2 slices sharp cheddar cheese
03 - 2 slices mozzarella cheese
04 - 2 slices Gruyère cheese

→ Spread & Butter

05 - 2 tbsp unsalted butter, softened

→ Finishing Touch

06 - 2 tbsp honey (plus extra for drizzling, optional)

# How-To Steps:

01 - Preheat a large skillet or grill pan over medium heat.
02 - Butter one side of each bread slice evenly.
03 - Lay two slices of bread, butter-side down, on a clean cutting board. Layer each with one slice each of cheddar, mozzarella, and Gruyère.
04 - Drizzle 1 tbsp honey over the cheese on each sandwich.
05 - Top with the remaining bread slices, butter-side up.
06 - Transfer sandwiches to the preheated skillet. Cook for 3–4 minutes per side, pressing gently, until the bread is golden brown and the cheese is fully melted.
07 - Remove from the pan, slice in half, and drizzle with a little extra honey if desired. Serve immediately.

# Expert Advice:

01 -
  • The honey creates these incredible crispy, caramelized bits that youll find yourself picking off the plate
  • Three different cheeses means every bite has depth, from sharp to creamy to nutty all at once
  • Takes literally minutes but tastes like something from a fancy lunch spot
02 -
  • Medium heat is non-negotiablehigh heat burns the bread before the cheese melts, and low heat makes everything sad and greasy
  • Pressing down with your spatula helps the cheese adhere to the bread so nothing slides around when you flip
  • Let the sandwich rest for literally 30 seconds after cooking, otherwise the cheese will ooze out the second you cut it
03 -
  • Use a cast iron skillet if you have onethe heat distribution creates the most even, golden crust
  • Mayo instead of butter on the bread is controversial but creates an even crispier exterior
  • Room temperature cheese melts faster and more evenly than cold cheese straight from the fridge

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