Ingredients:
- 12 slices Sprouted grain or Thin-sliced Sourdough bread
- 170g Sharp White Cheddar, thinly sliced or shredded
- 115g Low-moisture Part-skim Mozzarella or Fontina
- 45ml Light Olive Oil Butter or Avocado Oil Mayonnaise
- 1g Garlic powder
- 1 pinch Sea salt
Instructions:
- Lay your bread slices out on a flat surface. Take your heart cutter and press firmly into the center of each slice. Note: Press straight down and give a little wiggle to ensure the crust is fully severed. You should end up with 24 small bread hearts.
- Spread a thin, even layer of the light olive oil butter or mayo onto one side of each heart. Sprinkle just a tiny bit of garlic powder and sea salt over the fat. Note: This ensures the seasoning is literally fried into the bread.
- Turn half of the bread hearts over so the buttered side is down. Place a balanced mix of the cheddar and mozzarella onto the dry side. Until the cheese is stacked about 1/4 inch high. Don't let it hang over the edges!
- Place the remaining bread hearts on top, buttered side facing up. You now have 12 mini un grilled sandwiches ready for the heat.
- Preheat your skillet over medium low heat. Until a drop of water flicked onto the pan sizzles and vanishes. Place the hearts into the pan, being careful not to overcrowd them.
- Cook for about 2 to 3 minutes. Until the bottom is a deep honey gold and the cheese starts to sweat.
- Carefully slide your spatula under each heart and flip. Until the second side hits the pan with a satisfying hiss.
- Press down lightly with the spatula to ensure the cheese bonds the bread. Cook for another 2 minutes until the cheese is completely molten and bubbling at the edges.
- Remove the hearts from the pan and let them sit for 60 seconds on a wire rack. Note: This prevents the bottom from getting soggy due to steam trapped against a plate.