Start by gathering all your ingredients. Slice your cheeses, crumble the bacon, and dice your tomatoes. Having everything ready will make the cooking process smooth.

Take two slices of the artisan bread. Layer on the sharp Cheddar, followed by the Gruyère, then the Fontina. Next, add the sliced tomatoes and crumbled bacon. Sprinkle on the basil and red pepper flakes for added flavor. Top with the other two slices of bread.

Spread a generous amount of softened butter on the outer sides of each slice of bread. This butter will help achieve that golden-brown, crispy texture we all crave.

Preheat a skillet or frying pan over medium heat. You’ll want it hot enough that the butter melts, but not so hot that it burns. A test drop of bread should sizzle, not splatter or smoke.

Place the assembly in the hot skillet. Cook for about 3-4 minutes on one side until golden brown, then flip carefully using a spatula. Press down slightly with the back of the spatula to ensure even cooking. Cook for another 3-4 minutes, making sure the cheese is melting and the bread is crisp.

Once both sides are toasty and the cheese has melted beautifully, remove the sandwiches from the pan. Allow them to cool for about a minute before slicing in half and serving. This will prevent the gooey cheese from spilling everywhere.