2 slices mozzarella (or roughly torn fresh mozzarella)
Directions
Preheat your griddle to high heat with a light drizzle of oil.
Add the butter to a griddle-safe pan or foil grease cup and place on the griddle to gently melt.
Crush and slice the garlic cloves, then add them to the melted butter to infuse.
Slice the brioche loaf into four 1-inch-thick slices if not already cut. Brush one side of each slice generously with the garlic butter, then place the bread butter-side down on the hot griddle.
While the first side is toasting, brush the exposed side of each slice with more garlic butter. Once the underside is golden and toasted, flip the slices and move them to a cooler area of the griddle.
Layer the toasted sides with cheese, dividing the Gouda, chilli cheese, and mozzarella evenly across the slices. Cover all four slices with a basting dome or cloche and cook until the cheese melts, about 2 minutes.
Assemble the sandwiches on the griddle, cover again with the cloche, and cook for a further 2–4 minutes, flipping occasionally, until the cheese is fully melted and irresistibly stretchy.
Remove the sandwiches from the griddle and carefully cut each one in half.
Brush with any remaining garlic butter before serving for maximum flavour.
