This upgraded take on the classic grilled cheese sandwich delivers a crispy, golden fried cheddar crust on the outside and a rich, buttery, gooey interior. The combination of textures — crunchy, soft, and melty — makes this sandwich both nostalgic and gourmet. For an extra kick, top with a few drops of Tapatío hot sauce before serving.

2 slices sourdough bread

½ cup (about 2 oz / 56 g) sharp or medium cheddar cheese, shredded

1 tablespoon unsalted butter, softened

Pinch of salt (optional)

Optional: Tapatío or your favorite hot sauce, for serving

1. Prepare the Bread:
   Spread a thin, even layer of butter on one side of each slice of sourdough bread, ensuring you reach all edges. Lightly sprinkle each buttered side with salt.
2. Create the Fried Cheese Crust:
   Heat a non-stick skillet over medium-high heat. Sprinkle a generous pinch of shredded cheddar (about 2 tablespoons) directly onto the skillet to form a cheese layer slightly wider than the bread slice.
3. Fry the First Side:
   Once the cheese begins to melt and bubble, place one slice of bread 
4. butter-side down over the cheese. Press lightly to ensure the cheese adheres. Cook until the cheese fuses to the bread but before it browns too deeply (about 1–2 minutes). Remove from the skillet and set aside, cheese side up.
5. Assemble and Melt:
   Repeat the cheese layer in the skillet with another 2 tablespoons of cheddar. As it melts, place the second slice of bread butter-side down. Immediately top with the remaining cheese, spreading evenly to the edges.
6. Finish the Sandwich:
   Lower the heat to medium-low. Place the first slice of bread on top, fried-cheese side up. Cook 2–3 minutes per side, flipping once, until the sandwich is golden brown and the cheese inside is fully melted.
7. Serve:
   Slice diagonally and serve warm. Add a few drops of Tapatío for spice.

Protein 19 g Total Fat 35 g Saturated Fat 21 g Carbohydrates 28 g Fiber 2 g Sugars 3 g Cholesterol 95 mg Sodium 740 mg Calcium 450 mg