Ingredients:
- 4 Tbsp. unsalted butter, room temperature
- 2 Tbsp. finely chopped parsley
- 1 cube Dorot Garden garlic
- ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
- Freshly ground black pepper
- 4 thick slices of sandwich bread
- 4 oz. sharp cheddar coarsely grated
- Gruyère Cheese
- Side of tomato soup
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Cooking Instructions:
1
Mix butter, parsley, garlic, salt, and several grinds of pepper in a small bowl until well combined. Spread a generous amount of butter on one side of bread slices (about 1 Tbsp. per slice).2
Place 2 bread slices, butter side down, in a large nonstick skillet over medium heat.3
Divide cheese between bread in skillet and top with remaining slices of bread, butter side up.4
Cook, checking after a couple minutes, until bread is golden brown and toasted underneath, about 4 minutes.5
Carefully turn sandwiches over and cook until second sides are golden brown and cheese is melted, about 4 minutes. Transfer to a cutting board and slice in half.
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