Ingredients:

  • 4 slices (112g) sourdough or sprouted whole-grain bread
  • 2 tbsp (28g) unsalted butter, softened
  • 4 slices (112g) sharp white cheddar or Gruyère

Instructions:

  1. Butter one side of each bread slice evenly, ensuring the butter reaches the very edges of the crust to avoid white edges. Place the cheese slices on the unbuttered side of two slices of bread.
  2. Preheat the Blackstone griddle to medium heat. Once hot, place the sandwiches butter-side down on the griddle. Use a spatula to apply light pressure for maximum contact.
  3. Cook for 3–4 minutes until the bread is mahogany-colored brown. Flip the sandwiches quickly, press down again, and cook for another 2–3 minutes until the cheese is melted and the second side is crisp.