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