Gruyere Melts with Sage and Garlic Butter

Does anyone else remember the great grilled cheese vs melt debate of like 2014ish? (Since these have added arugula, they just cannot be called grilled cheeses. They are melts. Or so says this Reddit user.) Grilled cheeses, melts, toasties, jaffles...whatever you call them, they’re a classic sandwich perfect for cozying up and basking in nostalgia.

In this version, I wanted to make the classic grilled cheese a little more sophisticated by using a fancier cheese and adding a flavorful finishing butter. Stringy gruyere, who just happens to be in season (yes, cheeses have seasons and yes, I know that's wild), is the perfect pick for melting and pairs wonderfully with the sharp flavor of sage.

Let me know what you think of the recipe in the comments and don't forget to follow the sustainability tips below!

Makes: 4 grilled sandwiches

Time: 15 minutes

Ingredients

• 3 tablespoons salted butter

• 2 tablespoons finely chopped sage

• 2 cloves garlic, minced

• 8 slices high-quality wheat bread

• 12 oz block Gruyere cheese

• 1 packed cup arugula

Steps

1. First, prepare your melts. Cut gruyere into pieces about 1/8 inch thick and arrange in a single layer on each piece of bread. On four pieces of bread, pile on about 1/4 packed cup arugula. Pair each arugula'd piece of bread with a non-arugula'd piece to form four sandwiches. Set aside while you prepare the sage and garlic butter.

2. Melt butter in a medium or large skillet over low heat. Once melted, add finely chopped sage and minced garlic and let simmer, stirring with a wooden spoon until very fragrant, 1-2 minutes. Be careful not to let your garlic burn. Pour butter mixture into a small bowl and set aside.

3. Next, using the same pan, cook your melts over medium-low heat until both sides are golden brown, several minutes on each side. Feel free to cook all four melts at once if your pan is big enough. To finish, brush the tops of the sandwiches with the sage and garlic butter. If your butter has started to solidify, microwave it or hold it over your burner for a few seconds to melt before brushing onto sandwiches. Devore.

Sustainability Tips

• Butter and Cheese: Dairy is generally pretty terrible for the environment so be sure to buy from a brand you trust. I like to buy my dairy from B Corps because they are held to high environmental and social standards.

• Sage: Grow the sage yourself or get it from someone you know. This will bring you closer to your food and ensure that no nasty chemicals were used in its production. Growing herbs indoors during winter is easy peasy, so there are no excuses here!

• Bread: Buying your bread locally will not only support local economies and help you connect with your local food scene, but it will also allow you to ask questions about the bread. You can ask if the wheat used in the bread is local and/or organic, if the bakery donates their leftover bread or tries to reduce their packaging waste or a million other sustainability questions.

• Arugula: Finding arugula during winter can be tricky, especially in cold climates. BUT, a lot of greenhouses specialize in leafy greens, so be on the lookout for arugula from local organic greenhouses. This will most likely be sold in specialty food stores or co-ops.