Directions

1. In a small bowl combine together the mayonnaise and garlic clove and season with salt and cracked black pepper. Set aside.
2. Build your 4 sandwiches: Top 4 slices with of bread with 1 Tbsp Garlic Aioli. (if you are adding any additional things to you grilled cheese put them here. I love a ripe tomato, a thin acidic pickle or a grilled scallion. Don’t add too much of anything so it doesn’t overwhelm the cheese. Here, less is more.)
3. Add 1 slice of American cheese to each of the 4 and then the 2 cheddars distributed among each of them, and top with the other slices of bread.
4. For some extra melty assurance, especially if I am serving them to the hungry masses immediately, I always microwave my sandwiches for about 45 seconds while my pan is preheating. This makes sure every last shred of cheese turns into melty goodness by the time my bread has turned golden brown and delicious.
5. I preheat my large nonstick pan over medium high heat for a few minutes while I microwave my sammies and drizzle each side with 1 tbsp Olive Oil.
6. Once my pan is warmed I add an additional tbsp of oil to the pan and swirl it around and I then add a hearty pinch of kosher salt to the pan seasoning from high up so my salt distributes all over.
7. Set the sandwiches in the pan and then wait for magic to happen while an olive oil, salt and sourdough crust begins to form. Stand and listen to the bread it will tell you when it is getting close to flipping time. You should hear it, smell it and see it. Resist the temptation to flip to early; on medium heat this should be gently toasting your bread. If everything looks melty turn the heat up a smidge and flip it over. Remove from pan and set on rest rack when golden brown and deliciously toasted on both sides.