El sándwich definitivo de queso fundido con masa madre

Ingredientes

• 2 slices sourdough bread (sliced no thinner than 1cm/0.4")
• 1 tablespoon salted butter (or more if needed) (spreadable consistency)
• 40 grams (1 1/2 oz) emmental/Cheddar/Gouda (or to taste. Freshly grated.)
• 40 grams (1 1/2 oz) mozzarella cheese (or to taste. From a ball of mozzarella, thinly sliced)
• 1 tablespoon parmesan shavings (or to taste. Grated parmesan works too.)

Preparación

1. 1

   Slice the bread into medium-thick slices. Grate the Emmental (or your chosen cheese). Drain, dry and finely slice the mozzarella.

2. 2

   Spread a generous amount of butter on two slices of bread, making sure to cover the entire surface from edge to edge. Then, flip the slices over, placing the buttered side down.

3. 3

   Generously sprinkle both slices, on the dry sides, with freshly grated Emmental cheese (or your chosen cheese).

4. 4

   Evenly distribute slices of thinly sliced mozzarella on top of the grated cheese.

5. 5

   Finish it off by topping the mozzarella slices with parmesan shavings or a sprinkle of grated parmesan.

6. 6

   Melt a small knob of butter (about a teaspoon) in a pan over low heat.

7. 7

   Once the butter has melted, position the two slices of bread, cheese side up, side by side in the pan.

8. 8

   Place a lid on the pan and continue to heat the bread over low heat for roughly 1.5-2 minutes. See note 1

9. 9

   As soon as some of the grated cheese starts looking a bit limp from warming, go ahead and remove the lid.

10. 10

    Flip one slice onto the other so that the cheese faces each other. Give it a gentle press with a spatula to 'glue' the cheese together.

11. 11

    Continue frying the bread over very low heat, turning frequently until both sides are toasted to a golden brown colour, the cheese has fully melted and is just starting to ooze out from the edges.

12. 12

    Scrape off any grilled cheese that landed in the pan and serve together with the grilled cheese sandwich (flavour!).