Ingredients:

  • 8 slices thin-sliced sourdough or white Pullman loaf (approx. 350g)
  • 1.5 cups Sharp Cheddar cheese, freshly grated (170g)
  • 1/2 cup Gruyère or Fontina cheese, freshly grated (55g)
  • 1/4 tsp garlic powder
  • 3 tbsp unsalted butter, softened (42g)
  • 2 tbsp mayonnaise (30ml)
  • 1 pinch fine sea salt

Instructions:

  1. Place the bread slices on a clean cutting board. Use a 2.5 or 3-inch heart-shaped cookie cutter to press out heart shapes from the bread slices, aiming for approximately two hearts per slice depending on size.
  2. In a small bowl, whisk together the softened butter and mayonnaise until smooth. Spread a thin, even layer of the mixture onto one side of every bread heart.
  3. Combine the grated Cheddar and Gruyère with garlic powder. Flip half of the bread hearts fat-side down. Pile a generous tablespoon of the cheese blend onto the dry side of the bread. Top with the remaining hearts, fat-side facing up.
  4. Preheat a non-stick skillet over medium-low heat. Place the sandwiches in the pan and cover with a lid for 2 minutes to ensure the cheese melts thoroughly.
  5. Remove the lid and flip the sandwiches when the bottom is deep golden brown. Cook the second side for 1-2 minutes uncovered until crisp and the cheese is fully melted.