Next-Level Grilled Cheese

With a few special tweaks from our partner Justin Chapple, you can take an everyday grilled cheese to the next level. First, a combination of butter and shredded cheese are spread on the outside of the sandwiches, which melts and then crisps to form the best-ever crust. Second, rich, and silky Taleggio cheese paired with sharp cheddar boosts the cheesy flavor while pepper jelly adds a spicy kick.

4 ounces unsalted butter, softened

10 ounces extra-sharp white cheddar cheese, shredded

8 slices sourdough bread, from a boule

1/2 cup spicy pepper jelly

8 slices prosciutto, about 4 ounces

7 ounces Taleggio cheese, sliced into 8 pieces

Kosher salt

Freshly ground black pepper

Using a fork, blend the butter with half of the cheddar cheese in a small mixing bowl. Spread the butter mixture on one side of each slice of bread, then arrange them buttered side down on a work surface. Gently spread 1 tablespoon of the pepper jelly on each slice of bread and sprinkle the remaining cheddar cheese on half of the slices, pressing gently to help it adhere. Top the cheddar with the prosciutto and taleggio cheese, then season with salt and pepper. Close the sandwiches, pressing lightly to help them hold their shape.

Place two of the sandwiches in a large non-stick skillet and cook over low heat until golden-brown on the bottom, 3-4 minutes. Press occasionally with a spatula to flatten slightly. Flip the sandwiches over and cook until browned on the opposite side and the cheese is melted, about 3-4 minutes more.

Transfer the sandwiches to a cutting board. Repeat the process with the remaining two sandwiches. Cut each sandwich in half for serving.