(SAMPLE INGREDIENTS- PLEASE FEEL FREE TO GET CREATIVE)

1-2 Tbsp. butter, plain, salted or infused
2 slices pagnotta bread or other artisan loaf, not too thick
1 ripe tomato, sliced- optional
Several sprigs fresh basil, mint, chives, or any fresh or dried herb
3 oz. fresh burrata or mozzarella, gruyere, Oaxaca, ricotta, or mix of two

Directions

1. Take your cheese out of the refrigerator an hour ahead of time. It will melt more evenly that way. And bring the butter to room temperature, too.

2. Preheat the oven to 350.

3. Preheat an iron skillet over medium heat.

4. Assemble the sandwich.  Place the non-cheese ingredients, whatever they are in between the slices of cheese, this will keep the bread from sliding off- cuz cheese is the glue.. then butter the outside of the sandwich.  I like to butter the second side as soon as I’ve placed it into the skillet cuz that way you don’t make a big mess..

5. Add a bit of your awesome infused butter skillet, swirl to brown.

6. Put the sandwich in the pan and watch until you get a nice brown crust on the first side.  May take about 1 1/2 minutes.

7. Flip and cook for 30 to 45 seconds more.

8. Spread any remaining butter on the just-browned side, transfer the sandwich to a baking sheet, and place in the oven for a few minutes—how long you keep it in depends on how melty you like your cheese.

9. Remove to plate and let it sit for a minute before inhaling.