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Four Cheese Grilled Cheese

Indulge in the ultimate comfort food with this creamy, crispy, and gooey Four Cheese Grilled Cheese sandwich, featuring a delightful blend of four cheeses and thick-cut bread.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Lunch, Snack
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Bread and Butter
  • 4 slices Thick-cut bread Can substitute sourdough for a tangy kick.
  • 2 tbsp Salted butter (softened) Adds richness and helps achieve a golden-brown crust; unsalted butter may also work.
Cheese Blend
  • 1 cup Grated Gruyère cheese Provides a nutty and creamy dimension; Emmental is a great alternative.
  • 2 tbsp Crumble goat cheese Brings a tangy flavor that complements the other cheeses; feta can substitute.
  • 1/2 cup Grated Gouda cheese Infuses a smooth, buttery element; smoked Gouda is an excellent choice.
  • 4-6 slices Medium cheddar cheese Adds sharpness and depth; Monterey Jack or Colby can replace for a milder flavor.

Method
 

Preparation
  1. Spread softened salted butter generously over one side of each slice of bread.
  2. Grate the Gruyère and Gouda cheeses; crumble the goat cheese.
  3. Place two slices of bread, buttered side down, on a work surface.
  4. Evenly distribute 1 cup grated Gruyère over each slice.
  5. Sprinkle 2 tablespoons crumbled goat cheese atop the Gruyère.
  6. Add 1/2 cup grated Gouda on top of the goat cheese.
  7. Layer 4 to 6 slices of medium cheddar over Gouda, tearing slices if needed to create a complete cheese layer.
  8. Position the remaining slices of bread on top, buttered side facing up.
Cooking
  1. Preheat a cast-iron or heavy skillet over medium-low heat.
  2. Set the assembled sandwiches in the preheated skillet. Cook for 4 to 5 minutes, pressing gently with a spatula, until the bottoms are golden brown.
  3. Flip the sandwiches and cook for an additional 4 to 5 minutes until the second side is golden and all cheese is fully melted.
  4. Transfer to a cutting board, slice into halves, and serve warm.

Notes

Avoid too much heat to prevent burnt bread and unmelted cheese. Buttering both sides of the bread ensures a golden crust. Let the cheese melt fully for creaminess.