cheeses like Parmigiano-Reggiano, Asiago, Pecorino,
aged Manchego, and aged Gouda.
MAKES 2 SANDWICHES
2 tablespoons unsalted butter
4 slices high-quality white, whole wheat, or rye sandwich
bread
4 ounces sliced Category A cheese (see Note above)
Kosher salt
½ ounce category B cheese, grated (optional; see Note
above)
Brown mustard
- Melt ½ tablespoon of the butter in a 12-inch stainless
steel or cast-iron skillet over medium heat. Add 2 bread
slices and swirl them around the pan with your hands
until all the butter is absorbed. Cook, swirling the bread
occasionally, until very lightly browned, about 1 minute.
Remove to a cutting board, toasted side up, and
immediately top with the sliced A cheese. Melt another ½
tablespoon butter in the skillet and toast the remaining 2
bread slices until lightly browned, then immediately press
them toasted side down onto the cheese-topped slices to
form sandwiches. - Melt another ½ tablespoon butter in the skillet and
sprinkle with a pinch of salt. Reduce the heat to medium-
low and place the sandwiches in the skillet. Swirl them
around with your hands until all the butter is absorbed.
Cook the sandwiches, swirling them with your hands and
pressing down on them gently with a wide stiff spatula