Steps

• Step 1

  Preheat all zones on your Flatrock to low heat for 10 minutes. 

  00:10

• Step 2

  In a small bowl, combine the softened butter and minced garlic. 

  Ingredients

  • 2 Cup butter, softened

  • 2 Tablespoon garlic, minced

• Step 3

  Spread the garlic butter on both sides of each slice of bread. Place the slices on the griddle and cook for about 2 minutes, or until one side is lightly browned. 

  00:02

  Ingredients

  • 8 Slices rustic Italian or French bread, about ½ inch thick

• Step 4

  Divide half of the shredded Parmesan into 8 equal portions. Sprinkle directly onto the griddle in piles roughly the same size as the bread slices. Flip each slice of bread and place it toasted-side up on top of the Parmesan piles to create a crispy cheese crust.

  Ingredients

  • 1 Cup shredded parmesan, divided

• Step 5

  Spread Dijon mustard on the toasted side of four slices. Top each with three slices of mozzarella. On the remaining four slices, layer two slices of Gouda and divide the remaining Parmesan evenly on top. Cover with an inverted sheet tray making sure it does not come in direct contact with the cheese. If needed, prop the sheet tray up on one side of the griddle. Cook 4 minutes until cheese is lightly melted and bread is golden brown. 

  00:04

  Ingredients

  • 2 Tablespoon dijon mustard

  • 6 Ounce gouda cheese, sliced ¼ inch thick (about 8 slices)

  • 16 Ounce fresh mozzarella cheese, sliced ¼ inch thick (about 12 slices)

• Step 6

  Close the sandwiches by flipping the Gouda-topped slices onto the mozzarella-topped slices. Cook for 1–2 minutes more, until the cheese is fully melted and the sandwiches are heated through.

  00:02

• Step 7

  Remove from the griddle, slice in half, and serve hot.