Ingredients:

  • 1 tbsp salted butter, softened
  • 0.5 tbsp extra virgin olive oil
  • 0.5 tsp garlic powder
  • 0.5 tsp fresh parsley, finely minced
  • 2 slices thick-cut sourdough bread
  • 0.5 cup low-moisture, part-skim mozzarella cheese, shredded
  • 1 tbsp Pecorino Romano, finely grated
  • 1 pinch red pepper flakes

Instructions:

  1. Whisk the emulsion. Combine the softened butter, olive oil, garlic powder, and parsley in a small bowl until it looks like a pale green, creamy paste. Note: This ensures the garlic and parsley are trapped in the fat for even distribution.
  2. Coat the bread. Lay your sourdough slices out and spread that garlic butter mix generously on one side of each slice.
  3. Prepare for the pan. Flip one slice over so the dry side is up. This is your inside surface.
  4. Layer the cheese. Pile the mozzarella and Pecorino Romano onto the dry side. Ensure the cheese reaches the very edges of the bread for maximum coverage.
  5. Season and close. Sprinkle the red pepper flakes over the cheese and top with the second slice, buttered side facing outward.
  6. Preheat the skillet. Set your pan over medium heat for 2 minutes until a drop of water flicked onto it sizzles instantly.
  7. Start the sear. Carefully place the sandwich in the pan. Listen for a steady, gentle sizzle.
  8. Press and cook. Let it go for 3-4 minutes. Use your spatula to press down firmly every 60 seconds.
  9. The flip. Slide the spatula underneath and flip in one quick motion. The first side should be deeply golden and crackling to the touch.
  10. Finish and rest. Cook the second side for another 3-4 minutes. Remove from the pan and let it sit for 60 seconds before slicing to let the cheese set slightly.