Seeded Sourdough Grilled Cheese

Directions

Sourdough Bread

1. Purchase our Sourdough Bread Recipe Book for a detailed step-by-step guide with everything you need to master your first sourdough bread loaf.
2. For a seamless addition of seeds, incorporate the 400g of your preferred seeds during the stretch-and-fold phase, allowing the gluten to develop with minimal disruption.
3. For a seeded crust, finish by gently rolling the dough in 200g of seeds spread on a shallow dish—this step will ensure even coverage on the surface.

Grilled Cheese

1. If you haven't already, make the mozzarella following your preferred recipe. Once it’s ready, slice or tear it into medium-sized pieces for even melting.
2. Set a heavy-bottomed skillet or cast-iron pan over medium heat. Allow it to warm for a few minutes, ensuring even heating for a golden crust.
3. Spread a generous amount of butter on one side of each slice of sourdough. The buttered side will be the outside of your sandwich, so it gets that crisp, golden finish. If your butter is firm, let it soften slightly for easier spreading.
4. Place a layer of mozzarella on the unbuttered side of one slice of sourdough. Place the second slice of sourdough on top, buttered side up.
5. Carefully place the sandwich in the preheated skillet, buttered side down. Cook for 3-4 minutes on each side, pressing down gently with a spatula to ensure even browning. Adjust the heat if necessary, keeping it at medium to prevent burning.
6. Flip the sandwich when the bottom is golden and crispy, then cook the other side for another 3-4 minutes. The mozzarella should melt to a gooey consistency by the time the bread is toasted on both sides.

7. Once both sides are crispy and the cheese is melted, transfer the sandwich to a cutting board. Allow it to cool slightly before slicing. For an added touch, sprinkle a pinch of salt or fresh herbs if you like.