Nutrition

Ingredients

• 6 tablespoons butter, softened, divided
• 8 slices sourdough bread
• 3 tablespoons mayonnaise
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons chili crisp sauce, divided
• 6 to 8 slices cheddar cheese
• 6 to 8 slices mozzarella cheese

Instructions

1. 1 Spread 3 tablespoons of softened butter on all eight bread slices, on one side of each slice. (Not 3 tablespoons per slice of bread.) Toast the bread, buttered side down, in a large skillet or electric griddle over medium-low heat until golden brown, two to three minutes. Remove from the skillet and set the bread aside. Strain 1 teaspoon of chili oil from the chili crisp and add it to a small bowl along with the mayonnaise, Parmesan and the remaining 3 tablespoons of softened butter. Stir everything together until well combined.
2. 2 Top the toasted side of four bread slices with a slice of cheddar cheese. Drizzle the slices of cheddar cheese with the remaining 1 tablespoon of chili crisp. Top the chili crisp with a slice of mozzarella cheese, then place the remaining bread slices, toasted side facing inward, on top. Spread the mayonnaise mixture on the outsides of each sandwich.
3. 3 Place the sandwiches in the same skillet you toasted the bread in, and cook the grilled cheeses over medium-low heat until the bread is golden brown and the cheese is melted, three to four minutes on each side. Serve the chili crisp grilled cheeses immediately. Editor’s Tip: If the bread is toasting much more quickly than the cheese is melting, lower the heat. You could even add 1 tablespoon of water to the skillet, then immediately cover the pan to create steam.

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