Ingredients:

  • 8 slices thick-cut Brioche bread (approx. 1/2 inch thick)
  • 4 oz sharp white Cheddar cheese, freshly grated
  • 4 oz Gruyère cheese, freshly grated
  • 0.25 cup high-quality mayonnaise
  • 1 tbsp salted butter
  • 0.5 tsp garlic powder
  • 1 tsp freshly chopped chives
  • 1 pinch smoked paprika

Instructions:

  1. Lay the brioche slices flat on a clean surface. Use a 2.5-inch heart-shaped metal cookie cutter to punch out 3 hearts from each slice, totaling 24 heart pieces. Press down firmly and give the cutter a slight twist to ensure clean edges.
  2. Create the filling. Toss the 4 oz grated cheddar (113g) and 4 oz grated Gruyère (113g) with the 1 tsp chopped chives in a medium bowl.
  3. Spread a very thin, even layer of mayonnaise on one side of every bread heart.
  4. Flip half of the bread hearts over so the mayonnaise side is facing down. Pile approximately one generous tablespoon of the cheese blend onto the dry side of the bread. Top with the remaining hearts, mayonnaise-side facing out.
  5. Heat a heavy-bottomed non-stick skillet or cast-iron griddle over medium-low heat. Add the salted butter and allow it to foam.
  6. Place the sandwiches in the skillet, working in batches to avoid crowding. Cook for 3-4 minutes per side until the exterior is a deep mahogany gold and the cheese has completely melted. Use an offset spatula for precise flipping.
  7. Garnish with freshly chopped chives and serve immediately while the cheese is molten.