Grilled Cheese to End All Grilled Cheeses
- 4 ½"-thick slices country-style bread (can be sour dough or Brioche)
- 4 Tablespoons mayonnaise
- 4 Tablespoons soft butter
- 2 Ounces Gruyere, sliced
- 2 Ounces Pepper Jack, sliced
- 4 Ounces sharp cheddar cheese, such as Tillamook
- 1 Jalapeño, sliced thin
- 2 Kosher dill pickle, sliced thin lengthwise
- ¼ Cup whole-grain mustard
- Country-Style Bread (can be sourdough or Brioche)
- Pepper Jack
- Sharp Cheddar Cheese
- Kosher Dill Pickle
- Whole-Grain Mustard
- Arrange 4 ½"-thick slices country-style bread on cutting board. Spread 1 Tbsp. mayonnaise and 1 Tbsp butter on one side of each slice.
- Using a vegetable peeler, shave 4 oz. cheddar cheese into long ribbons. Place 2 bread slices (mayonnaise side down) in skillet. Arrange shaved cheddar over, overlapping as necessary so they in the confines of the bread. Arrange slices of Gruyere and Pepper Jack over the cheddar. Arrange 1 layer of sliced pickles on the right side of the bread and a layer of sliced Jalapenos on the left side of the bread. Close the sandwich.
- Heat skillet over medium and cook sandwiches, undisturbed, until deeply golden brown and crisp underneath, 5–7 minutes. (We start the sandwiches in an unheated skillet so they can gently and evenly brown, and don’t end up burning. This is how you get that perfect exterior crunch.) Using a spatula, carefully turn sandwiches. If anything goes awry, just push your sandwich back together and continue. Season cooked side with salt and reduce heat to medium-low and continue to cook until evenly golden brown and cheese is melted, 4–5 minutes longer. This time, we’re cooking them at a lower heat because the skillet is already hot from the previous side, the opposite process of the previous step. Transfer both sandwiches to a cutting board. Season other side of sandwich with salt.
- Cut grilled cheese sandwiches in half. Serve with mustard alongside whole grain mustard.