Ingredients
Garlic Herb Butter:
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4 tbsp unsalted butter, softened
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2 garlic cloves, minced
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1 tsp fresh parsley, finely chopped
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¼ tsp dried oregano
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Pinch of salt and black pepper
Sandwich:
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4 slices sourdough bread
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⅓ cup shredded sharp cheddar cheese
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⅓ cup shredded mozzarella cheese
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⅓ cup shredded Gruyère cheese
Instructions
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Make the Garlic Butter
In a small bowl, mix the butter, garlic, parsley, oregano, salt, and pepper until well combined. -
Assemble the Sandwiches
Spread the garlic butter on one side of each slice of sourdough. On the unbuttered side of two slices, layer cheddar, mozzarella, and Gruyère evenly. Top with the remaining bread slices, buttered side facing out. -
Grill
Heat a skillet over medium heat. Add sandwiches and cook for 3–4 minutes per side, gently pressing down, until golden brown and the cheese is fully melted.
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Serve
Remove from skillet, slice in half, and serve hot.
Notes
Serving Tip: Best served fresh with a side of tomato soup or a crisp salad.
Storage: Wrap leftovers in foil and refrigerate for up to 1 day. Reheat in a skillet for best texture.