A trio of melty cheeses is the real draw here — cheddar-style, mozzarella-style, and provolone-style layered together so every bite pulls with long, gooey strands. Butter gets brushed on and dusted with a whisper of garlic powder before hitting a hot skillet, giving each side that deep golden crust while the inside turns soft and molten. It's a low-and-slow griddle job, flipped once so both exteriors crisp evenly while the cheese fully melts through the center. Simple, comforting, and endlessly dunkable in a bowl of soup, this sandwich makes a great pick for a gluten free lunch or late-night snack. The technique is forgiving too — medium-low heat and a little patience are all it takes to get that perfect crackly, golden finish.
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Spread 1/2 tbsp of softened dairy free butter evenly across one side of each bread slice. If using garlic powder, dust it lightly over the buttered sides.
Heat a large skillet or griddle over medium-low heat until warm, about 1 minute.
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