Sourdough bread: 80g (2 slices), Cheddar cheese: 45g (3 tbsp, shredded), Gruyere cheese: 30g (2 tbsp, shredded), Butter: 10g (2 tsp), Tomato soup (prepared): 240ml (1 cup), Garlic: 3g (1 clove, minced), Dried thyme: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp)
1. In a small bowl, mix 10g softened butter with 3g minced garlic, 1g dried thyme, 1g salt, and 1g black pepper. 2. Spread the garlic butter on the outside of 2 slices of sourdough bread. 3. Place one slice butter-side down and layer 45g shredded cheddar and 30g shredded Gruyere cheese. 4. Top with the second slice of bread, butter-side up. 5. Heat a skillet over medium-low heat. 6. Cook the sandwich for 3-4 minutes per side until golden and cheese is melted. 7. Meanwhile, heat 240ml tomato soup in a small pot until hot. 8. Cut the grilled cheese in half and serve with the hot tomato soup.
