Garlic Parmesan Grilled Cheese

Place the stainless steel box grater on the small beech wood cutting board. Finely grate the parmesan cheese, setting aside 1 tablespoon in the small glass ramekin for the bread crust, and adding the remaining 1/3 cup to the small glass mixing bowl. Coarsely grate the sharp white cheddar, adding it to the same mixing bowl with the parmesan, and toss lightly to combine. Avoid pre-shredded cheese for the smoothest melt.

Wipe any remaining cheese shreds out of the glass mixing bowl with the folded paper towel. Add the 2 tablespoons of softened unsalted butter, finely minced garlic, flaky sea salt, black pepper, and optional red pepper flakes to the bowl. Use the sage green silicone spatula to mix until completely smooth, with garlic evenly distributed throughout the butter. The butter should be soft and spreadable, not melted, for even coverage on the bread.

Lay all 4 slices of sourdough bread flat on the beech wood cutting board. Use the silicone spatula to spread 1/2 tablespoon of the garlic butter mixture evenly across the entire outer surface of each bread slice, spreading all the way to the crust edges for full crisp coverage. Sprinkle the reserved 1 tablespoon of grated parmesan evenly over the buttered outer sides of the bread, pressing lightly so the cheese adheres to the butter and does not fall off during cooking.

Flip two of the bread slices over so the buttered, parmesan-coated side faces down on the cutting board. Pile half of the combined cheddar and parmesan mixture evenly over each unbuttered inner surface, spreading the cheese to within 1cm of the crust edges to prevent excess cheese from leaking out while cooking. Top each with the remaining two bread slices, so the buttered, parmesan-coated side faces up, forming two complete sandwiches. Press down lightly on the top of each sandwich to help the layers adhere.

Place the 10-inch matte black carbon steel skillet on the stovetop over medium-low heat (325°F / 160°C). Let the pan preheat for 2 full minutes, until a single drop of water dropped onto the surface sizzles and dances across the pan immediately. Do not use high heat, as this will burn the garlic and bread before the cheese fully melts.

Carefully place both sandwiches into the preheated skillet using the stainless steel turner. Cook for 3 minutes, without moving the sandwiches, until the bottom bread slice is deep golden brown, crispy, and the parmesan on the crust has melted into a salty, crisp coating. Check the bottom at the 2-minute mark to ensure it is not browning too quickly; reduce heat slightly if the crust is darkening before the cheese starts to soften.

Use the metal turner to carefully flip both sandwiches over, taking care not to squeeze cheese out of the edges. Cook for an additional 2 to 3 minutes on the second side, until the crust is equally golden and crispy, and all the cheese in the center is fully melted and smooth, with no lumps of unmelted cheese visible when you gently press the top of the sandwich with the turner. Total cook time per sandwich is 5-6 minutes.

Remove the cooked sandwiches from the skillet with the metal turner, transferring them to the off-white ceramic lunch plate. Let the sandwiches rest for 1 minute to allow the cheese to set slightly, which prevents all the cheese from running out when cut. Cut each sandwich diagonally into two triangles, garnish with a light sprinkle of chopped fresh parsley, and serve immediately.