1 1/2 tablespoons unsalted butter, at room temperature
Instructions
1. In a medium bowl, combine all 3 cheeses and the basil. Grating the harder cheeses makes the pieces all the same size so they melt evenly. And adding a creamy cheese, like fromage blanc or cream cheese, distributes the grated cheese evenly over the bread . All of this makes for a very creamy filling.
2. Top 2 bread slices with cheese mixture, smushing it evenly onto the bread. Stale bread works really well for grilled cheese, It's a little drier, so it browns better. Form sandwiches with remaining 2 slices. It's a generous amount of filling, but that's okay. However, if you're using a fluffier, lighter bread, she advises using a little less, so the bread isn't overwhelmed.
3. Butter the outsides of each sandwich- all the way to the edges, so every part gets toasted
4. Heat a large well-seasoned cast-iron skillet or a large, heavy nonstick pan over medium heat for a minute. The heavy bottom is important- It conducts heat evenly, so your sandwiches won't scorch.
5. Place 2 sandwiches in skillet and cook until golden-brown underneath, 5 to 7 minutes. Flip and cook the other side. The most common mistake in making grilled cheese is cooking it too hot