Prep the Bread: Spread the butter (or mayo) generously on one side of each slice of bread. These will be your outside surfaces.

Layer the Flavors: On the non-buttered side of the bottom slice, layer half of your shredded white cheddar. Top with the Brie slices, then spread your strawberry jam directly onto the Brie.

Pro-Tip: Putting the jam in the middle of the cheese layers prevents it from soaking into the bread and making it soggy.

The "Glue": Sprinkle the remaining white cheddar over the jam and top with the second slice of bread (butter side up).

Low and Slow: Heat a non-stick skillet over medium-low heat. Place the sandwich in the pan. Resist the urge to crank up the heat—Brie and Cheddar have different melting points, and you want them to fuse before the bread burns.

The Flip: Grill for 3–4 minutes per side. Use a heavy press or another pan on top if you want that extra-melty "panini" feel.

The Rest: Let it sit for 60 seconds after removing it from the heat. This lets the jam and cheese set so they don't slide out on the first bite.