The secret to making a perfect grilled cheese sandwich is cooking it over low heat, which brings out the subtle flavors of a cheese. Nutty and complex Comté, made in the Jura region of the French Alps, is great for grilling; if you can’t find it, Gruyère is a suitable substitute. Slathering the bread liberally with butter helps the bread crisp evenly in the pan.
- 4 Tbsp. unsalted butter, softened
- Four ½-in. thick slices sourdough bread
- 2⅓ cup (8 oz.) coarsely grated Comté cheese