2 servings 


  • 4 slices of country white bread (or your favorite sliced bread)

  • 2 tbsp. unsalted butter, softened

  • 6 oz. of gouda and/or gruyere cheese, sliced


  • 4 – The Chef’s Press, 8 oz.

  • Pastry brush

  • Griddle or large non-stick pan (big enough to fit 2 sandwiches)


  • Heat your pan or griddle to medium high (350 degrees).

  • Brush one side of the 4 slices of bread with butter using the pastry brush. Be sure to brush the butter all the way to the edges of the bread.

  • Place 2 slices of bread on the griddle/pan, divide the cheese between the slices of bread.

  • Top with the remaining 2 slices of bread. Place 2 of the 8 oz. presses on each sandwich.

  • Cook for 2 minutes, and check the progress (when using The Chef’s Press, you will want to check more often, due to the effect of the press).

  • Remove the presses, turn the sandwiches over, replace the presses, and cook for an additional 2 minutes.

  • Remove the presses, turn one last time and cook for 30 seconds without the presses. This will crisp the sandwich nicely.

  • Cut into 4 pieces and serve on a warm plate.