Cheese Lover’s Fontina and Mozzarella Grilled Cheese Sandwich
- 2 slices bread
- 1-2 tablespoons butter, softened for generous spreading
- 1-2 ounces sliced fontina cheese, or enough to cover every inch of bread
- 1-2 ounces grated mozzarella cheese, enough to loosely pile 1 to 2 inches high
Preparation time 5mins
Cooking time 15mins
Adapted from averiecooks.com
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.