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Butter both sides of the sourdough bread.
Layer the cheese slices and sprinkle the shredded parmesan on one slice of the bread.
Grill the sandwich in a cast iron skillet on low heat until both sides are golden brown and the cheese has melted through.
Serve the sandwiches a side of tomato soup and a garden salad.
Cover your skillet with a sheet of aluminum foil to help the cheese melt faster.