INGREDIENTS

• Softened unsalted butter, for spreading
• Eight 1/2-inch-thick slices of sourdough boule
• 1 pound Taleggio cheese, rind removed and cheese sliced
• Honey (preferably bitter), for drizzling
• Flaky sea salt
• Coarsely ground black pepper

DIRECTIONS

1. Preheat a large griddle or very large skillet over moderate heat. Spread butter on one side of each slice of bread and arrange them buttered side down on a work surface. 
Top 4 bread slices with the cheese. Close the sandwiches, pressing lightly to flatten.

Cook the sandwiches over moderate heat, turning once, until golden on the outside and the cheese is melted, 3 to 
4 minutes per side. Transfer the sandwiches to plates. Drizzle with honey and season with salt and pepper. Serve right away.