Ingredients

　　

Step 1

Made with good bread and Gruyère cheese, and fried in fresh butter, a grilled cheese sandwich is as good as a sandwich gets.

　　

Step 2

Slice country-style bread and cover half the bread slices with three layers of very thin slices of Gruyère cheese. Top with the remaining slices of bread. Put a heavy skillet (cast iron works best) over medium-low heat to warm through. Spread the tops of the sandwiches with softened butter or olive oil. (If the butter is cold, cut thin slivers of butter to scatter over the top.) When the pan is hot, put in the sandwiches, buttered side down, and cook until golden brown. If the bread is browning too quickly and threatening to burn, turn the heat down. Spread the top slices of the sandwiches with more butter or oil. Turn the sandwiches over and cook until the second side is golden brown and the cheese is melted. I like to lay 3 or 4 sage leaves over the butter on each side before frying. The leaves brown and crisp in the butter and are laminated onto the bread. When the sandwiches are cooked and crisp, rub the bread with a peeled garlic clove.

　　The Art of Simple Food