YIELD: 1 small/med sandwich, double, triple, etc as necessary
PREP TIME: 5 minutes
COOK TIME: about 6 minutes
TOTAL TIME: 15 minutes
2 slices bread (I used a soft, small French baguette; use your favorite)
1 to 2 tablespoons butter, softened for generous spreading (I use unsalted butter)
about 1 to 2 ounces sliced fontina cheese, or enough to cover every inch of bread
about 1 to 2 ounces grated mozzarella cheese, enough to loosely pile 1 to 2 inches high
- Heat a large non-stick skillet over medium heat.
- Generously butter one side of 1 piece of bread and place it buttered side down in skillet.
- Quickly add the fontina, completely covering the surface of the bread with cheese.
- Generously sprinkle on the mozzarella, completely covering the fontina, so it's loosely piled 1 to 2 inches high, mounded up and puffy. Some will inevitably fall off and it's okay, but watch the fallen cheese while cooking so it doesn't burn.
- Butter the other slice of bread on 1 side and place it on top the cheese, buttered side up.
- Cover the pan (helps to melt the cheese more quickly so either side doesn't become too browned before cheese melts) and cook for 2 to 3 minutes, or as necessary, until bottom of bread is golden browned.
- When golden, flip sandwich over and cook covered for about 2 minutes, or as necessary, until second piece of bread is golden browned. If necessary, reduce heat to medium-low to ensure cheese melts fully before bread gets too dark. Top of sandwich may slide off a bit from all the cheese. Reposition as necessary or embrace the rustic look.
- Slice, if desired, and serve immediately. Sandwich is best warm and fresh.