The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese—Comté, with its semifirm texture and nutty taste, is great for grilling—and slathering the bread with butter, which crisps it in the pan.
- 4 tbsp. unsalted butter, softened
- 4 (1/2-inch–thick) slices sourdough bread
- 8 oz. Comté cheese, grated
- Spread butter evenly on both sides of each slice of bread. Put half the cheese on one slice and half on another. Top each with remaining bread slices. Heat a 12″ cast-iron skillet over medium-low heat.
- Add sandwiches to skillet and cook, flipping once with a metal spatula, until golden brown and crusty on both sides, 18-20 minutes. Transfer sandwiches to a cutting board and slice in half with a knife. Serve warm.