Ingredients:

  • 8 slices sourdough bread
  • 2 tbsp grass-fed butter, softened
  • 1 tbsp plain non-fat Greek yogurt
  • 4 oz sharp white cheddar cheese, thinly sliced
  • 2 oz low-moisture mozzarella cheese, thinly sliced
  • 1 pinch smoked paprika

Instructions:

  1. Prep the spread. In a small bowl, mix the 2 tbsp softened butter, 1 tbsp Greek yogurt, and a pinch of smoked paprika until silky. Note: This creates an emulsion that prevents the bread from absorbing too much fat.
  2. Cut the hearts. Press your heart cutter into the 8 slices of sourdough. Work close to the edges to get at least two hearts per slice.
  3. Slice the cheese. Cut your 4 oz cheddar and 2 oz mozzarella into small pieces that fit just inside the heart shapes. Note: Keep the cheese about 1/4 inch from the edge to prevent leaking.
  4. Apply the base spread. Lightly coat one side of each heart with the butter mixture.
  5. Build the sandwich. Place a piece of cheddar and a piece of mozzarella between two hearts, with the buttered sides facing outward.
  6. Preheat the pan. Heat your skillet over medium low heat for 3 minutes until a drop of water dances and evaporates.
  7. Start grilling. Place the hearts in the pan. Listen for a gentle sizzle; if it's popping loudly, turn the heat down.
  8. Press gently. Use your spatula to apply light pressure. Cook for 3 minutes until the bottom is golden brown.
  9. The flip. Carefully turn the hearts over. Cook another 2-3 minutes until the cheese is visibly molten and the bread is crisp.
  10. Rest and serve. Remove from the pan and let them sit for 60 seconds. Note: This allows the cheese to set slightly so it doesn't run out when bitten.