Grilled cheese sandwich by Pavel Berky

INSTRUCTIONS

• 1
  Preheat the oven to 180 °C.
• 2
  Line an oven-safe pan with parchment paper, add butter, and let it melt over low heat.
• 3
  Spread Dijon mustard on one side of the bread slices. Place them in the heated pan, mustard-side up. If you don't have a large enough pan, prepare the toasts in batches.
• 4
  Grate all cheeses and mix them together. Cut off the hard edges from the Comté and Gruyère cheeses – you can save these and use them, for example, as a base for vegetable soup, which will give it a richer flavor.
• 5
  Generously sprinkle the cheese mixture over the bread slices in the pan, allowing some cheese to extend over the edges. After baking, this will create a crispy cheese crust that will give the toast a great texture.
• 6
  Toast over low heat for 3–5 minutes, until the cheese begins to melt and lightly brown at the edges. At this point, transfer the pan to the preheated oven and bake for about 2–3 minutes until the bread is beautifully crispy.
• 7
  After baking, remove the pan from the oven (be careful of the hot handle) and carefully transfer the bread, along with the parchment paper, to a work surface. Sprinkle with chopped chives and join the slices to form a sandwich.