Gourmet Grilled Cheese with Tomato Soup Dip

Mayonnaise instead of butter on the outside of the bread browns more evenly and gets you a crisper crust than butter alone.

Instructions

1. 1

   Spread a thin, even layer of mayonnaise on one side of each slice of bread, all the way to the edges — mayonnaise has a higher smoke point than butter and browns more evenly without burning as quickly.

2. 2

   In a bowl, toss the cheddar and Gruyère together to combine.

3. 3

   Heat a large skillet over medium-low heat and add the butter, swirling to coat the pan.

4. 4

   Place two slices of bread mayonnaise-side down in the skillet.

5. 5

   Pile the mixed cheese evenly onto both slices in the pan.

6. 6

   Top with the remaining two slices of bread, mayonnaise-side facing up.

7. 7

   Cook for 3–4 minutes, checking occasionally, until the bottom is deeply golden brown and crisp.

8. 8

   Carefully flip each sandwich with a wide spatula and cook for 3–4 minutes more, until the second side is equally golden and the cheese is fully melted (if the cheese isn't melted by the time the bread is browned, cover the pan for the last minute to trap heat).

9. 9

   Transfer to a cutting board, let rest for 1 minute, then slice in half.

10. 10

    Serve immediately alongside a bowl of warm tomato soup for dipping.